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Barilla® Gluten Free Elbows

Soup with Rosemary & Lentils

  • Prep
  • Cook
  • Skill


Ingredients for 3 people       

  • ½ box Barilla® Gluten free Elbows
  • 1 stalk celery diced
  • 1 carrots diced
  • 1 small onion diced; 1 clove garlic peeled and minced
  • 1 sprig fresh rosemary fresh
  • 4 tablespoons extra virgin olive oil divided
  • 1 pint cherry tomatoes halved
  • 1 cup lentils dry; 3 quarts water
  • 1 tablespoon fresh Italian parsley chopped
  • salt and black pepper to taste


  1. 1
    SAUTE celery, carrots, onions, with garlic, rosemary, and 3 tablespoons of olive oil in a heavy large pot for about 5 minutes over high heat

  2. 2
    ADD tomatoes, lentils, water, and season with salt and pepper

  3. 3
    COOK until lentils are soft, about 15 minutes

  4. 4
     STIR in pasta and cook for half the recommended cook time on the package

  5. 5
    REST soup for 10 minutes
  6. 6
     TOP with remaining olive oil and parsley before serving

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