Vermicelli Soup

I try to keep chicken broth on hand, either canned or homemade. This always makes fixing a fast but healthy meal easy to get on the table. We like a lot of pasta in our soup and the thin, vermicelli pasta seems to work best for us. You can also pour the soup (without pasta) over hot, cooked rice or use any other shape, type of pasta that appeals to you.

　

Vermicelli Soup

Olive oil as needed
1 large onion, chopped
6 cloves of garlic, peeled, smashed, and diced
3 carrots, diced
2 stalks of celery, diced
1 cup of lentils
6 cups chicken broth
2 bay leaves
2 teaspoons dried Italian herb mix
Red pepper flakes to taste
1/4 - ½ pound of vermicelli pasta (depending on how much pasta you like in your soup!)
Fresh ground black pepper
1/4 cup chopped, fresh parsley

Finely grated Parmesan or Romano cheese

Saute the onion and garlic in olive oil until tender in a large soup pot. Add carrots, celery, lentils, and chicken broth to the pot. Stir in the bay leave, Italian herbs, and pepper flakes. Cover and simmer until lentils are cooked through, about 20-30 minutes. Add the pasta and cook until al dente.

To serve, portion out in soup bowls. Give each bowl a grind of black pepper and a generous sprinkling of cheese. Top with some parsley and serve to a happy family.