Vegetables, lentils, and pasta simmer in a broth. The soup is infused with the earthy flavors of bacon and rosemary. We use tubetti, but any small macaroni shape will work as well.

Recipe by Food & Wine January 1998

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Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In 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.

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  • Add 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.

  • Variations: · 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.

  • Wine 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.

Source

Quick From Scratch Italian

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