How To Make Lentil Soup with Tubetti and Bacon
This hearty lentil soup comes simmered together with veggies, bacon, and tubetti pasta in a rich chicken-tomato broth with the flavors of rosemary.
In a large pot, cook the bacon over moderate heat until crisp. Remove.
Pour off all but 2 tablespoons of the fat.
Add the carrots, onions, celery, mushrooms, and garlic.
Cook, stirring occasionally for about 5 minutes until the vegetables start to soften.
Add the lentils, broth, water, rosemary, tomatoes, salt, red-pepper flakes, black pepper, and bacon.
Bring to a boil.
Reduce the heat and simmer for 15 minutes.
Add the pasta and simmer for 10 to 15 minutes longer until the lentils are tender and the pasta is done.
Wine Recommendation: The Nebbiolo grape produces wine with complex notes including smoke, truffle, and dried red cherry. A light-bodied version, such as one from Valtellina, is an excellent match.
- Calories: 715.17kcal
- Fat: 17.29g
- Saturated Fat: 5.21g
- Trans Fat: 0.04g
- Monounsaturated Fat: 7.30g
- Polyunsaturated Fat: 3.40g
- Carbohydrates: 99.39g
- Fiber: 15.67g
- Sugar: 14.81g
- Protein: 44.09g
- Cholesterol: 29.51mg
- Sodium: 1924.37mg
- Calcium: 108.63mg
- Potassium: 1735.73mg
- Iron: 9.10mg
- Vitamin A: 284.86µg
- Vitamin C: 20.76mg
Have your own special recipe to share? Submit Your Recipe Today!