Categories: Soup

Ingredients

• 2 T. olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• Salt and black pepper
• 1 28 oz. can diced tomatoes
• 1 lb. lentils, rinsed and sorted
• 11 C. low-salt chicken or vegetable broth
• 4 to 6 fresh thyme sprigs
• 2/3 C. dried elbow pasta
• 1 C. shredded Parmesan

Directions

1. Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and sauté until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes.

2. Add the lentils and broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.

3. Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Adjust seasoning.

4. Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

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