Sicilian Lentil Soup with Pasta
From Gem's Vegetarian Cooking
Adapted from Mommy Stone
- 1 tbs olive oil
- 1/2 medium chopped onion
- 1 medium stalk chopped celery
- 2 medium chopped carrots
- 1/4 Cup chopped celery leaves
- 3 cloves garlic, minced
- 5 1/2 Cup water
- 4 Teaspoon Vegetable Broth
- 1 Cup lentils, uncooked
- 1 bay leaf
- 1 Teaspoon oregano
- 1 Teaspoon dried basil
- 1.5 Cup elbow macaroni
- 2 cans diced italian stewed tomatoes
Heat oil in large saucepan over medium heat. Add onion, celery,carrots, celery leaves and garlic. Cook, stirring frequently, 5 minutes.
Add remaining ingredients except pasta and tomatoes. Bring mixture to a boil, stirring occasionally. Reduce heat to medium-low, cover,and simmer 40 minutes or until vegetables are tender. Stir in pasta and tomatoes and continue cooking, covered, 10 minutes more.Remove and discard bay leaf before serving.
May top each serving with a sprinkling of Parmesan cheese.
Nutritional Information
Servings Per Recipe: 6
19% of calories from protein
71% of calories from carbs
10% of calories from fat
| Calories | 284.65 |
| Total Fat | 3.25 g |
| Saturated Fat | 0.48 g |
| Polyunsaturated Fat | 0.59 g |
| Monounsaturated Fat | 1.94 g |
| Omega-3 | 0.05 g |
| Omega-6 | 0.18 g |
| Cholesterol | 0.00 |
| Sodium | 534.88 mg |
| Potassium | 490.43 mg |
| Total Carbohydrate | 51.56 g |
| Dietary Fiber | 14.37 g |
| Sugars | 7.36 g |
| Protein | 14.02 g |
| Vitamin A | 87 % |
| Vitamin C | 48 % |
| Calcium | 9 % |
| Iron | 26 % |
| Vitamin D | 0 % |
| Vitamin E | 1 % |
| Vitamin K | 14 % |
| Thiamin | 29 % |
| Riboflavin | 8 % |
| Niacin | 12 % |
| Vitamin B6 | 17 % |
| Folate | 45 % |
| Vitamin B12 | 0 % |
| Biotin | 0 % |
| Pantothenic Acid | 10 % |
| Phosphorus | 23 % |
| Iodine | 0 % |
| Magnesium | 22 % |
| Zinc | 15 % |
| Selenium | 5 % |
| Copper | 16 % |
| Manganese | 67 % |
| Chromium | 0 % |
| Molybdenum | 0 % |
| Chloride | 0 % |
