Lentil Soup With Tubetti And Bacon Bean And Pasta Soup Recipes Italian Recipes

Ingredients

1/4 lb. bacon

2 carrots

2 onions

2 ribs celery

1/2 lb. mushrooms

6 cloves garlic

1 lb. lentils (about 2 1/3 cups)

1 1/2 qt. canned low-sodium chicken broth or homemade stock

3 c. water

1 tsp. dried rosemary

1 c. canned tomatoes in thick puree

2 tsp. salt

1/4 tsp. dried red-pepper flakes

1/4 tsp. fresh-ground black pepper

1/2 c. tubetti or other small macaroni

Preparation

Step 1In a large pot, cook the bacon over moderate heat until crisp. Remove. Pour off all but 2 tablespoons of the fat. Add the carrots, onions, celery, mushrooms and garlic. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.Step 2Add the lentils, broth, water, rosemary, tomatoes, salt, red-pepper flakes, black pepper and bacon. Bring to a boil. Reduce the heat and simmer for 15 minutes. Add the pasta and simmer until the lentils are tender and the pasta is done, 10 to 15 minutes longer.Step 3Variations:
Substitute an equal amount of pancetta for the bacon. Use thyme instead of rosemary. Add shredded spinach or escarole leaves during the last few minutes of cooking.Step 4Wine Recommendation: The nebbiolo grape produces wine with complex notes including smoke, truffle and dried red cherry. A light-bodied version, such as one from Valtellina, is an excellent match.