The "peppercorns" here are actually tiny pieces of pasta called acini di pepe. It's a hearty Italian style soup similar to minestrone, but with a different texture. Shredded parmesian can be added in for extra flavor, as well as pancetta (as pictured below) for the meat eaters.
Prep. Time: 15 mins.
Cooking Time: 100 mins.
Servings: 6-8
Ingredients:
2 Tbsp Olive Oil
1 chopped Onion
2 cups Carrots, diced into 1/4" pieces
1/2 cup chopped Celery
1 clove Garlic
8 cups Chicken or Vegetable Broth
1 1/2 cups Lentils
14.5 oz. can of diced Tomatoes
1/4 cup Italian Parsley
1/3 cup Acini di Pepe
Optional:
Shredded Parmesan Cheese
1/4 lb Pancetta
Directions:
Saute the onions, carrots, celery and garlic in large pot with the olive oil.
Add the broth, lentils, tomatoes, acini di pepe and parsley and bring to a boil.
Simmer on low heat for 90 mins.
Serve with shredded parmesan and/or pancetta.
Prep. Time: 15 mins.
Cooking Time: 100 mins.
Servings: 6-8
Ingredients:
2 Tbsp Olive Oil
1 chopped Onion
2 cups Carrots, diced into 1/4" pieces
1/2 cup chopped Celery
1 clove Garlic
8 cups Chicken or Vegetable Broth
1 1/2 cups Lentils
14.5 oz. can of diced Tomatoes
1/4 cup Italian Parsley
1/3 cup Acini di Pepe
Optional:
Shredded Parmesan Cheese
1/4 lb Pancetta
Directions:
Saute the onions, carrots, celery and garlic in large pot with the olive oil.
Add the broth, lentils, tomatoes, acini di pepe and parsley and bring to a boil.
Simmer on low heat for 90 mins.
Serve with shredded parmesan and/or pancetta.
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