This is one of the easiest soup recipes I know. Most of the ingredients are put in the soup pot at once and simmered until the ingredients are tender. It's also an excellent vegan and vegetarian soup. It freezes well.
8 cups water
1 Tbsp kosher salt
1 large onion, diced
2 large carrots, peeled and diced
2 ribs celery, diced
3 Tbsp extra virgin olive oil
1 cup small pastaSmall pasta includes acini di pepe, orzo or broken spaghetti
1 Tbsp balsamic vinegar
salt and pepper to taste
¼ cup chopped fresh basil
¼ cup chopped fresh flatleaf parsley
1
In stock pot, combine the water, salt, lentils, onion, carrot, celery, tomatoes and oil.
2
Bring to a simmer and cook until the vegetables are tender.
3
Add the pasta and cook until tender. Stir in the balsamic vinegar.
4
Season with salt and pepper to taste. If the soup is too thick, add a cup or two of water. Re-season.
5
Stir in basil and parsley.
6
Variation:
Instead of pasta, add 1 - 19 oz (540ml) can of drained white kidney beans
Add 1 cup (250 ml) of diced cooked chicken or sausage for a heartier soup.
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Ingredients
8 cups water
1 Tbsp kosher salt
1 large onion, diced
2 large carrots, peeled and diced
2 ribs celery, diced
3 Tbsp extra virgin olive oil
1 cup small pastaSmall pasta includes acini di pepe, orzo or broken spaghetti
1 Tbsp balsamic vinegar
salt and pepper to taste
¼ cup chopped fresh basil
¼ cup chopped fresh flatleaf parsley
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