Broccoli di Rabe and Lentil Soup6 Servings. Nutritional Informationcalories124kcalprotein22.8gfat2.8gcarbs75.9gfiber4.3gsugar2.3gsodium1244mgcholesterol0mgsaturates0.8gtrans fat0gunsaturated fat3.7gIngredients2 tablespoons olive oil1 onion chopped1 cup celery chopped with leaves2 to 3 cloves garlic1 cup carrots grated2 cups lentils1 28 oz. can canned crushed tomatoes5 cups water1 tablespoon salt1 head broccoli rabe1/4 pound spaghetti broken into 1" piecesDirectionsIn hot oil, saute onions, celery, and garlic.Add to the pot carrots, lentils, tomatoes, water, and salt.Bring to a boil, reduce heat and simmer for 1 hour, stirring often.Add the broccoli rabe and simmer about 1 hour more or until lentils are tender.Add spaghetti and cook only until al dente (spaghetti will continue to cook in hot soup).Add chicken broth as needed when lentils thicken too much (I use at least 2 cans of chicken broth).Add salt and pepper to taste.Category: Soups
Caliendo Cookbook