Lentil Minestrone

Ingredients

1 cup Ancini de Pepe
1 lb. lentils
1 gallon prepared Liquid Vegetable Consommé Prep
1 tsp. thyme
2 tsp. oregano
2 bay leaves
1 Tbsp. Garlic in Oil
½ head cabbage, julienne
1 yellow squash, small diced
1 zucchini, small diced
1 red pepper, small diced
1 green pepper, small diced
2 ribs celery, small diced
2 carrots, small diced
2 medium onions, small diced
3 Tbsp. olive oil
10 oz. spinach, chopped
2 cups plum tomatoes, small diced
2 Tbsp. Pesto Sauce
¼ cup parsley, chopped
1 gallon prepared Chicken Base of your choice

Instructions

(yields 3 gallons)

Over medium high heat, saute the vegetables and Garlic in Oil for 3-5 minutes until slightly caramelized. Add bay leaves, oregano, thyme, prepared Liquid Vegetable Consommé Prep, prepared Chicken Bases and lentils. Bring to a boil and simmer for 15-20 minutes. Add the Ancini de Pepe and simmer for an additional 15-20 minutes until lentils are tender and pasta is cooked. Finish by adding the spinach, plum tomatoes, Pesto Sauce and parsley.