Umbrian Lentil Soup with Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Servings
4
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Calories
527 kcal
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Course
Main Course, Soup
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Cuisine
Mediterranean, Italian
Umbrian Lentil Soup with Pasta
Description
This Umbrian Lentil Soup with Pasta begins by sautéing finely chopped onion, celery, and carrots in olive oil until softened, then adding garlic, fresh rosemary, and tomato concentrate. Small green lentils are rinsed and added without soaking, covered with warm water and vegetable stock, and simmered until tender. Salt is added before including small pasta varieties such as ditalini or broken linguine, which cook until soft, thickening the soup.
The lentils provide an earthy base, while the vegetables contribute mellow sweetness and the rosemary offers herbs freshness. The tomato concentrate adds subtle acidity and depth, harmonizing the flavors. The choice of small pasta shapes allows the soup to maintain a smooth, stew-like consistency without becoming overly dense or mushy.
Serve the soup with a drizzle of olive oil and freshly ground black pepper to finish. It makes a comforting meal on cool days, suitable as a light lunch or starter and showcasing simple Italian rustic cooking.
Cooking time for pasta varies by type; check package instructions. Red lentils are discouraged as they can turn mushy. Small lentils like Umbrian or French puy work best without pre-soaking. Using half water and half vegetable stock enhances flavor depth while keeping broth light.
Ingredients
- 200-250 g small green lentils 7-9oz) I used Umbrian lentils from Cascia. You can use French puy lentils, or brown lentils
- 250 g pasta (9oz) You can use ditalini, broken linguine, maltagliati or sagnette. I used sagnarelli
- 1 onion peeled and finely chopped
- 2 talks celery finely chopped
- 1-2 carrot finely chopped
- 2 garlic peeled and chopped, cloves
- 1 prig rosemary chopped leaves, fresh
- 3-4 tablespoon extra virgin olive oil
- 1 tablespoon tomato concentrate
- 1 lt water 33floz) I used half and half, warm, or vegetable stock
- salt to taste
- black pepper as required, freshly ground
Instructions
- Peel and finely chop the onion and garlic. Wash and finely chop the celery and carrots. Wash and chop the rosemary leaves. Rinse the lentils under running water to remove any impurities (like stones). Umbrian lentils don't need pre-soaking. If you use another kind, check the packet to see if you have to soak them first. Small lentils are better. Red lentils not so good as they get mushy.
- Saute the onion, carrots and celery with the olive oil in a deep heavy pan or Dutch oven (I used my Dutch oven). When the veggies start to soften add the garlic, rosemary and tomato concentrate. Mix everything together. Let it cook for another minute and then add the lentils and cover with warm water and vegetable stock. (I used half and half). Let the soup simmer for about 20-30 minutes.
- Add salt to taste and then add the pasta. Continue cooking until the pasta is ready. Stir every now and again to prevent sticking. Serve with a little olive oil and ground black pepper as required.
Notes
- Cooking time for pasta depends on type; follow package instructions for best tenderness.
- Small lentils such as Umbrian or French puy are preferred; red lentils can become too mushy.
- Check whether your lentils require pre-soaking; small lentils typically do not.
- Use any small pasta shape like ditalini, broken linguine, maltagliati, or sagnette for traditional texture.
- Combining warm water with vegetable stock deepens flavor without heaviness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 527 kcal
% Daily Value*
| Calories | 527kcal | 26% |
| Carbohydrates | 83g | 28% |
| Protein | 22g | 44% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 66mg | 3% |
| Potassium | 805mg | 17% |
| Fiber | 19g | 76% |
| Sugar | 5g | 10% |
| Vitamin A | 2719IU | 54% |
| Vitamin C | 7mg | 8% |
| Calcium | 65mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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