"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Lentil Minestrone Recipe

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This recipe for Lentil Minestrone, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathy Owens
Added: Tuesday, February 1, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 T. olive oil, plus extra virgin to finish
2 cups finely chopped onion
2 T. tomato paste
1/4 cup chopped parsley
4 garlic cloves, chopped
3 carrots, diced
1 cup diced celery or celery root
Salt and freshly ground pepper
1 cup French green lentils, sorted and rinsed
Aromatics: 2 bay leaves, 8 parsley branches, 6 thyme sprigs
9 cups water or Vegetable Stock
Mushroom soy sauce to taste
1 bunch greens--mustard, broccoli rabe, chard, spinach, kale, etc.
2 cups cooked small pasta--shells, orecchiette, or other favorite shape
Thin shavings of Parmesan

Directions:
Directions:
Heat the oil in a wide soup pot with the onion. Saute over high heat, stirring frequently, until lightly browned, about 10 minutes. Add the tomato paste, parsley, garlic, vegetables, and 2 teaspoons salt and cook 3 minutes more. Add the lentils, aromatics, and water and bring to a boil. Lower the heat and simmer, partially covered, for 30 minutes. Taste for salt and season with pepper. If it needs more depth, add mushroom soy sauce to taste, starting with 1 tablespoon. (The soup may seem bland at this point, but the flavors will come together when the soup is finished.) Remove the aromatics.

Boil the greens in salted water until they're tender and bright green, then chop them coarsely. Just before serving, add the greens and the pasta to the soup and heat through. Serve with extra virgin olive oil drizzled into each bowl, a generous grind of pepper, and the Parmesan.

Personal Notes:
Personal Notes:
Taken from Deborah Madison's, "Vegetarian Cooking for Everyone"

 

 

 

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