Pasta with Broccoli and Lentil Soup

From the kitchen of: Yolanda Caccamo Quackenbush


* 1 cup of D'italini or Elbow macaroni ( I use Barilla, because it has ridges in them which holds the flavor of the soup better)

* 1 Can of Progresso Lentil Soup (Get the regular not 99% Fat Free. It is already low in fat.)

* 1 small Broccoli Floret Crown (It should give you about 3 cups cut up)

* 1 Small Cooking Onion (Cut into small thin slices)

* 3 TBSP. of Olive Oil

* 1 cup of Reserved Water (from Boiling the Broccoli)

* Salt, Pepper, and Red Pepper Flakes to Taste

* Grated Cheese to top the soup with


* Chop 3 cups of Broccoli into small bite size pieces.

* Boil for 8 minutes

*Reserve 1 1/2 cups of the water. Set Aside

* Put cooked Broccoli in a bowl. Set Aside.

* Get a small saucepan and Boil 1 cup of macaroni according to box in lightly salted water and then drain.

* Meanwhile, in a medium saucepan, cook onions in 3 TBSP of Olive Oil on Med Heat until onions are soft and translucent.

* Add the Can of Lentil Soup and Broccoli. Season with a little Salt, Pepper and Red Pepper Flakes to taste. Bring to a light boil and let simmer until macaroni is done.

* Spoon the soup into individual bowls and then add the macaroni.

~*~Note~*~ There is nothing I hate more than over cooked macaroni in soup, so I always add the macaroni to individual serving bowls as eaten.

Top with grated Cheese and Enjoy!