Sunday, February 14, 2010
There is nothing better during the winter than a nice hot bowl of hearty soup. This lentil soup is one of Giada's recipes. I absolutely love her show, and my husband loves her too...for very different reasons though.
I like to let this soup simmer for a few hours before serving. That way, it gets really thick, and all of the flavors have time to come together. This also freezes well.
Here is what you will need:
Step 1: Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery.
Step 2: Add the garlic, 1 teaspoon of salt, and sprinkle generously with pepper and saute until all the vegetables are tender, about 5 to 8 minutes.
Step 3: Add the tomatoes with their juices.
Step 4: Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes.
Step 5: Add the lentils and mix to coat.
Step 6: Add the 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.
Step 7: Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
Step 8: Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.
List of Ingredients:
2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes
1 pound lentils (approximately 1 1/4 cups)
11 cups low-salt chicken broth
4 to 6 fresh thyme sprigs
2/3 cup dried elbow pasta
1 cup shredded Parmesan