Monday, January 5, 2009

{lentil minestrone}

I love recipes that bring back memories! This soup has been made by my best friend for almost as long as I've known her--definitely back to our early married years. This is perfect served with bread sticks or rolls--yum!


1 medium onion, chopped
1 clove garlic, minced
1 T. oil
1 stalk celery, sliced
1 can kidney beans
4 c. water
4 cubes chicken bouillon
1 tsp. dried oregano, crushed
1 tsp. dried thyme, crushed
few dashes Tabasco sauce
14 oz. can diced tomatoes
3/4 c. pasta (farfalle, wagon wheels, penne)

In a large saucepan or Dutch oven, saute onion and garlic over medium heat until tender, while stirring frequently. Add celery, kidney beans, water, bouillon cubes, oregano, thyme, and Tabasco. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in tomatoes and pasta; simmer for 10-15 minutes longer, or until pasta is tender.

1 comment:

softleyfamily said...

I've been looking for a good Lentil soup recipe that doesn't have meat in it. Are there lentils in this "Lentil Minestrone"?