<http://schema.org/recipeInstructions>
" In 5-quart Dutch oven or saucepot over medium-high heat, in hot vegetable oil, cook carrots, onion, and garlic until tender and golden. Add tomatoes with their puree, vegetable broth, lentils, salt, pepper, thyme, and 6 cups water; heat to boiling, stirring to break up tomatoes. Reduce heat to low; cover and simmer 20 minutes or until lentils are almost tender. Stir in escarole and tubettini; over high heat, heat to boiling. Reduce heat to medium; cook, uncovered, until tubettini is tender, about 10 minutes. Serve with Parmesan."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a4237/lentil-soup-tubettini-1528/?src=shelter_footer>