This robust soup is quick to make but tastes like it has been cooking for hours.
Ingredients
- 1 tablespoon olive oil
- 175g rindless bacon rashers, coarsely chopped
- 1 small brown onion, finely chopped
- 1 small carrot, finely chopped
- 1 small celery stick, finely chopped
- 1.5L (6 cups) water
- 250ml (1 cup) passata
- 2 x 28g Continental Chicken Stock Pots
- 2 fresh rosemary sprigs, leaves picked
- 1/4 teaspoon dried chilli flakes
- 225g (1 1/2 cups) dried macaroni pasta
- 2 x 400g cans lentils
- 25g (1/3 cup) finely grated pecorino
Method
- Step 1Heat the oil in a large saucepan over high heat. Stir in the bacon, onion, carrot and celery for 5 minutes or until the vegetables soften. Add the water, passata, stock, rosemary leaves and chilli flakes. Bring to the boil. Add the pasta and cook, stirring often, for 10 minutes or until pasta is al dente.
- Step 2Stir the lentils into the soup. Cook, stirring, for 5 minutes or until warmed through. Top with the pecorino.
- Low kilojoule
- Lower gi
Nutrition
1520 kj
Energy
10g
Fat Total
3.5g
Saturated Fat
8g
Fibre
18g
Protein
49g
Carbs (total)
All nutrition values are per serve
Notes
This pasta and lentil soup thickens a little on standing, so add a little more water or stock when you reheat it.
- Author: Alison Adams
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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