Tubetti And Umbrian Lentil Soup Food

NONA'S UMBRIAN LENTIL SOUP

Steps:

• Heat oil in a large skillet over med-high heat; add in onion, garlic, carrots, celery, and sage leaves; saute until the garlic and onion are fragrant, 3-4 minutes.
• Add in tomatoes and cook 2-3 minutes to evaporate some of the juices.
• Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker.
• Stir in the lentils and broth.
• Cover the cooker and cook on HIGH for 4 hours or on LOW for 7-8 hours, until the lentils are tender.
• Check the soup at around 3 or 6 hours to make sure there is enough broth and the soup isn't sticking to the pan; add more broth if it is sticking.
• Season with salt and pepper before serving.

TUBETTI AND UMBRIAN LENTIL SOUP

Steps:

• heat the olive oil in a soup pot. Add the onions and cook over medium heat until the onion begins to soften.
• Add the celery and tomatoes. Stir well and continue to cook for 5 minutes.
• Add 4 cups water, lentils, pepper to taste and half of the parsley.
• Bring to a boil, reduce heat to simmer and cook until lentils are tender, about 20 minutes.
• About 5 minutes before serving, add the pasta and the remaining parsley.
• Cook at a low simmer, until the pasta is al dente.

TUBETTINI LENTIL SOUP

Steps:

• In a large pot, combine water, lentils, celery and onion; bring to a boil.
• Reduce heat; cover and simmer 45 minutes or until lentils are tender.
• In a separate large pot, cook pasta 9-11 minutes. Drain.
• Add tomatoes, salt, pepper and olive oil to lentil mixture; heat through.
• Add pasta to soup.
• Sprinkle with parmesan cheese.

TUBETTI WITH SUN-DRIED TOMATOES AND SMOKED MOZZARELLA

Steps:

• Cook the pasta until al dente.
• Drain and rinse.
• In a large bowl, combine the fresh tomatoes, oil, vinegar, salt, pepper, garlic and oregano.
• Add the tubetti, mozzarella, sun-dried tomatoes and basil; toss to blend.