Zuppa Di Pasta E Lenticchie (pasta Lentil Soup)

This robust soup is quick to make but tastes like it has been cooking for hours.

The ingredient of Zuppa Di Pasta E Lenticchie Pasta Lentil Soup

• 1 tablespoon olive oil
• 175g rindless bacon rashers coarsely chopped
• 1 small brown onion finely chopped
• 1 small carrot finely chopped
• 1 small celery stick finely chopped
• 1 5l 6 cups water
• 250ml 1 cup passata
• 2 x 28g continental chicken stock pots
• 2 fresh rosemary sprigs leaves picked
• 1 4 teaspoon dried chilli flakes
• 225g 1 1 2 cups dried macaroni pasta
• 2 x 400g cans lentils
• 25g 1 3 cup finely grated pecorino

The Instruction of zuppa di pasta e lenticchie pasta lentil soup

• heat the oil in a large saucepan over high heat stir in the bacon onion carrot and celery for 5 minutes or until the vegetables soften add the water passata stock rosemary leaves and chilli flakes bring to the boil add the pasta and cook stirring often for 10 minutes or until pasta is al dente
• stir the lentils into the soup cook stirring for 5 minutes or until warmed through top with the pecorino

Nutritions of Zuppa Di Pasta E Lenticchie Pasta Lentil Soup

calories: 363 28 calories
calories: 10 grams fat
calories: 3 5 grams saturated fat
calories: 49 grams carbohydrates
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calories: 18 grams protein
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