Ingredients
- 1 can Cento Lower Sodium Chicken Broth (14.5 oz)
- 2 cups White Onion, chopped
- 1/2 cup Celery Stalks, chopped
- 1/2 cup Carrots, chopped
- 1 Cento Bay Leaves
- 2 cans Cento Lentil Soup (15 oz), plus 2 cans of water
- 8 oz Mista Corta
- 1/4 cup Fresh Parsley, chopped
- 3 tbsp Cento Imported Extra Virgin Olive Oil
Directions
In a stock pot over medium-high heat, heat broth and add onions, celery, carrots and bay leaf. Cover and let cook for about 20 minutes. Then, add lentil soup and refill each empty can with water, adding it to the pot, and bring to a boil. Add pasta, parsley and oil, stirring occasionally. Let cook until pasta is al dente. Serves 4.
