LENTIL-PASTA SOUP

05.09.2008 | Author: Cook | Posted in Lentil
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LENTIL-PASTA SOUP


Servings: 4
Ingredients: 

  • 6 c  -Water, divided
    • 

  • 1 1/2 c  Chopped onion
    • 

  • 1 c  Sliced carrot
    • 

  • 1 c  Chopped celery
    • 

  • 1 c  Dried lentils
    • 

  • 1/2 c  Chopped red bell pepper
    • 

  • 1 tb Brown sugar
    • 

  • 1/2 ts Dried whole basil
    • 

  • 1/2 ts Dried whole marjoram
    • 

  • 1/2 ts Dried whole oregano
    • 

  • 1/2 ts Dried whole thyme
    • 

  • 1/2 ts Pepper
    • 

  • 3 cn Low-sodium chicken broth
    • 

  • -10-1/2 ounce cans
    • 

  • 1 cn Whole tomatoes (28-oz can)
    • 

  • -undrained and chopped
    • 

  • 1 pk Frozen Italian green beans
    • 

  • -9-oz package
    • 

  • 1 cn Tomato pasta (6-oz can)
    • 

  • 3    Cloves garlic; minced
    • 

  • 1    Bay leaf
    • 

  • 1 c  Orzo; uncooked
    • 

  • -(rice-shaped pasta)
    • 

  • 1/4 c  White wine vinegar
    • 

  • 1 c  Seasoned croutons
    • 

  • -plus 1 tablespoon
    •

Combine 4 cups water and next 17 ingredients (onion, carrot, celery,
lentils, bell pepper, sugar, basil, marjoram, oregano, thyme, pepper,
chicken broth, tomatoes, green beans, tomato paste, garlic, and bay
leaf) in a large Dutch oven. Bring to a boil; cover, reduce heat,
and simmer 30 minutes, stirring occasionally. Add remaining 2 cups
water, orzo, and vinegar; cover and simmer an additional 30 minutes
or until lentils are tender, stirring occasionally. Discard bay
leaf. Ladle into soup bowls; top with croutons.

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