Peasant Soup

Name: Peasant Soup
Ingredients: 2 tablespoons vegetable oil; 3 celery ribs, diced; 2 carrots, diced; 1 onion, diced; 3 garlic cloves, minced; 12 teaspoon salt; 12 teaspoon dried mint; 14 teaspoon ground turmeric; 1 (28 ounce) can whole tomatoes; 13 cup dry green lentils; 1 tablespoon tomato paste; 12 cup shell pasta; 1 (16 ounce) can bean medley, drained and rinsed; 2 tablespoons fresh parsley, chopped

14 ingredients

5 steps

Ingredients

2 tablespoons vegetable oil
3 celery ribs, diced
2 carrots, diced
1 onion, diced
3 garlic cloves, minced
12 teaspoon salt
12 teaspoon dried mint
14 teaspoon ground turmeric
1 (28 ounce) can whole tomatoes
13 cup dry green lentils
1 tablespoon tomato paste
12 cup shell pasta
1 (16 ounce) can bean medley, drained and rinsed
2 tablespoons fresh parsley, chopped

Directions

1

In a large Dutch Oven, heat oil over medium heat; cook celery, carrots, onion, garlic, salt, mint and tumeric, stiring occasionally, until softened, about 6 minutes.
2

Stir in tomatoes, breaking up with back of spoon; stir in lentils, tomato paste and 4 1/2 cups of water.
3

Bring to a boil; reduce heat, cover and simmer until lentils are tender, about 25 minutes.
4

Meanwhile, in large pot of boiling salted water, cover and cook pasta until al dente, about 8 minutes.
5

Drain and add to soup along with beans and parsley; cook 5 minutes.