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Ingredients:
3 Ounces Fasolino's Tubettini Rigati #74
1 Medium onion, chopped
1 Cup dry lentils
2 Cups beef broth
6 Cups water
½ Cup celery, sliced
2 Cloves of garlic, minced
3 Cups fresh spinach, chopped
¼ Cup Easy Tomato Sauce
1 Bay leaf
1 Tablespoon fresh Italian parsley, chopped
½ Teaspoon dry thyme
Salt and freshly ground black pepper to taste
Grated Parmesan cheese
Directions:
Add the beef broth, water, onion, celery , garlic. tomato sauce, parsley, bay leaf and thyme to a saucepan. Bring to a boil.
Rinse the lentils under cold water and drain. Add the lentils to the pot. Bring to a boil. Cover and simmer for ½ an hour.
Add the spinach and pasta. Bring to a boil and stir. Lower the heat and simmer for another ½ hour, stirring often. If the soup becomes too thick, add a little more water.
Season with salt and pepper. Serve and top each serving with the Parmesan cheese.
Serves 4 - 6
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