• 1 Medium onion, chopped
• 1 Cup dry lentils
• 2 Cups beef broth
• 6 Cups water
• ½ Cup celery, sliced
• 2 Cloves of garlic, minced
• 3 Cups fresh spinach, chopped
• 3 Ounces tubettini pasta
• ¼ Cup Easy Tomato Sauce
• 1 Bay leaf
• 1 Tablespoon fresh Italian parsley, chopped
• ½ Teaspoon dry thyme
• Salt and freshly ground black pepper to taste
• Grated Parmesan cheese

 
     1. Add the beef broth, water, onion, celery , garlic. tomato sauce, parsley,
         bay leaf and thyme to a  saucepan. Bring to a boil.
 
     2. Rinse the lentils under cold water and drain. Add the lentils to the pot.
         Bring to a boil. Cover and  simmer for ½ an hour.
 
     3. Add the spinach and pasta. Bring to a boil and stir. Lower the heat and
         simmer for another ½ hour,  stirring often. If the soup becomes too thick,
         add a little more water.
 
     4. Season with salt and pepper. Serve and top each serving with the
         Parmesan cheese.

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