Creamy Pasta, Lentil and Vegetable Soup by @rossellainpadella

45 min

4 servings

🍝

200 g

Pastina

🫘

200 g

Cooked lentils

🧀

30 g

Parmesan

🥔

2

Potatoes

🥕

2

Carrots

🎃

400 g

Pumpkin

🥬

150 g

Spinach

🧄

1 clove

Garlic

💧

Water

🧀

50 g

Mozzarella

🫒

Extra virgin olive oil

🧂

Salt

⚫

Black pepper

🌿

Rosemary

  1. Sauté
    • Garlic
    • Extra virgin olive oil

    In a saucepan with a drizzle of olive oil, sauté the garlic.

  2. Add
    • Carrots
    • Pumpkin
    • Potatoes

    Add the carrots (or pumpkin) and potatoes cut into cubes, season with salt, and cook with very little water.

  3. Cook
    • Water
    • Potatoes
    • Carrots

    Cook until the vegetables are very soft, then blend them, adding more water until creamy.

  4. Add
    • Pastina
    • Cooked lentils
    • Salt

    Add the pastina and the cooked lentils, adjust salt and pepper, and add a little water.

  5. Cook
    • Water

    Cook, adding more water or broth gradually as it reduces.

  6. Add
    • Spinach
    • Pastina

    When the pastina is almost cooked, add the spinach and let it wilt.

  7. Add
    • Rosemary
    • Parmesan
    • Mozzarella

    Add the chopped herbs and mix in the grated parmesan and mozzarella to cream it together.

  8. Serve
    • Extra virgin olive oil
    • Parmesan

    Serve with a drizzle of raw olive oil and a handful of grated parmesan on top.

Creamy Pasta, Lentil and Vegetable Soup by @rossellainpadella

45 min

4 servings

🍝

200 g

Pastina

🫘

200 g

Cooked lentils

🧀

30 g

Parmesan

🥔

2

Potatoes

🥕

2

Carrots

🎃

400 g

Pumpkin

🥬

150 g

Spinach

🧄

1 clove

Garlic

💧

Water

🧀

50 g

Mozzarella

🫒

Extra virgin olive oil

🧂

Salt

⚫

Black pepper

🌿

Rosemary

Preparation Steps

  1. Step 1/8

    In a saucepan with a drizzle of olive oil, sauté the garlic.

    🧄Garlic
    🫒Extra virgin olive oil

  2. Step 2/8

    Add the carrots (or pumpkin) and potatoes cut into cubes, season with salt, and cook with very little water.

    🥕Carrots
    🎃Pumpkin
    🥔Potatoes
    🧂Salt
    💧Water
    🔪Knife
    🪵Cutting board

  3. Step 3/8

    Cook until the vegetables are very soft, then blend them, adding more water until creamy.

    💧Water

  4. Step 4/8

    Add the pastina and the cooked lentils, adjust salt and pepper, and add a little water.

    🍝Pastina
    🫘Cooked lentils
    🧂Salt
    ⚫Black pepper
    💧Water

  5. Step 5/8

    Cook, adding more water or broth gradually as it reduces.

    💧Water
    🥄Ladle

  6. Step 6/8

    When the pastina is almost cooked, add the spinach and let it wilt.

    🥬Spinach

  7. Step 7/8

    Add the chopped herbs and mix in the grated parmesan and mozzarella to cream it together.

    🌿Rosemary
    🧀Parmesan
    🧀Mozzarella

  8. Step 8/8

    Serve with a drizzle of raw olive oil and a handful of grated parmesan on top.

    🫒Extra virgin olive oil
    🧀Parmesan
    🥄Ladle

Composition

Ingredients

Types

Grains, Pasta, Legumes, Dairy, Vegetables, Liquid, Oils, Spices, Herbs

Ingredients

Pastina, Cooked lentils, Parmesan, Potatoes, Carrots, Pumpkin, Spinach, Garlic, Water, Mozzarella, Extra virgin olive oil, Salt, Black pepper, Rosemary

Notes

Pastina (small soup pasta, risoni used here), Parmesan (grated), Potatoes (medium, cut into cubes), Carrots (or 400 g pumpkin, cut into cubes), Pumpkin (alternative to carrots, cut into cubes), Spinach (fresh or frozen), Garlic (optional), Water (amount not specified, added gradually), Mozzarella (chopped/shredded), Extra virgin olive oil (a drizzle, for sautéing and to finish), Salt (to taste), Black pepper (to taste), Rosemary (chopped, amount not given)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

Pescatarian, Nut-Free, soy-free, Sugar-Free, Vegetarian

Calories

380 kcal

Macro nutrients

Protein: 16g, Carbohydrates: 55g, Fat: 10g, Fiber: 8g, Sugars: 6g

Nutritional Information

Minerals

Iron: 3.2mg, Potassium: 700mg, Calcium: 220mg, Magnesium: 50mg

Vitamins

Vitamin A: 450µg, Vitamin C: 18mg, Folate: 90µg, Vitamin K: 60µg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Knife, Cutting board, Ladle

Appliances

Blender

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Autumn Comfort Meal, Everyday Family Dinner

Origin

Source

Platform

instagram

Original Creator

@rossellainpadella

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Smooth, Soft

Flavors

Savory, Umami, Mildly Sweet, Garlicky, Herby

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 2-3 days (store in an airtight container,reheat gently on the stove or microwave, adding water or broth as the pasta will absorb liquid), freezer : 1 month (best to freeze before adding the pastina, as pasta texture degrades after freezing and thawing,thaw in fridge overnight and reheat thoroughly before serving)