Lentil Wedding Soup
8 cubes of Herbox vegetable bouillon
8 cups water
2 stalks of celery, cut into small pieces
1 small onion, cut into small pieces
1/2 cup of carrots, cut
1 cup of mushrooms with each mushroom cut in half
1 large clove garlic, diced
Howe'ver much fresh spinach you like (more is better)
2 teaspoons sage
2 teaspoons olive oil
1 pound of acine de pipi or any pasta that can be used in soup
1 cup cooked lentils
In a large pot, put the 8 boullion cubes in 8 cups of water. Bring water to a boil so that the boullion cubes dissolve. Then reduce heat to simmer. Add fresh spinach leaves, sliced, to the broth. Add pepper (preferably coarsely ground pepper) to the broth to taste.
In another pan, add oil, onion, celery, carrot, mushroom, garlic, and sage. Saute vegetables until onion is translucent. Add a little water (too little to measure) to the vegetables, and then add the mixture to the broth.
Add lentils to the broth. Cook the pasta, and then add the pasta to the broth. Let simmer for 20 minutes or so. The longer the soup simmers and sits, the more flavor the broth gets.