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.
Serves:
Ingredients
- ¼lbbacon
- 2carrots
- 2onions
- 2ribscelery
- ½lbmushrooms
- 6clovesgarlic
- 1lbslentils,about 2⅓ cups
- 6cupschicken broth,canned, low-sodium, or homemade stock
- 3cupswater
- 1tspdried rosemary
- 1cuptomatoes in thick puree,canned
- 2tspsalt
- ¼tspdried red pepper flakes
- ¼tspfresh ground black pepper
- ½cuptubetti,or other small macaroni
Instructions
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In a large pot, cook the bacon over moderate heat until crisp. Remove.
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Pour off all but 2 tablespoons of the fat.
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Add the carrots, onions, celery, mushrooms, and garlic.
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Cook, stirring occasionally for about 5 minutes until the vegetables start to soften.
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Add the lentils, broth, water, rosemary, tomatoes, salt, red-pepper flakes, black pepper, and bacon.
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Bring to a boil.
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Reduce the heat and simmer for 15 minutes.
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Add the pasta and simmer for 10 to 15 minutes longer until the lentils are tender and the pasta is done.
Recipe Notes
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.
Nutrition
- 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
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