Lentil Soup With Ditalini (Aka, New Year's Soup) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This is a traditional New Year's soup in the Italian tradition (though it hits the spot on any cold winter's night!). Eat it at midnight along with some grilled Italian sausages and have GOOD LUCK the rest of the year! ;) This recipe can also be made totally vegetarian by omitting the pancetta/ham. Ingredients:
2 -3 tablespoons olive oil |
3 tablespoons pancetta, chopped (or ham) |
1 large onion, chopped |
2 stalks celery, chopped |
2 carrots, diced |
5 garlic cloves, finely chopped |
1 (16 ounce) bag lentils |
1/2 teaspoon thyme |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
14 ounces diced tomatoes |
1 -2 teaspoon salt & freshly ground black pepper |
0.5 (16 ounce) box ditalini shaped pasta |
1 -2 teaspoon parmesean cheese, grated |
1 loaf crusty bread |
Directions:
1. Sautee pancetta (or ham) in olive oil over medium heat for a few minutes till it browns lightly.
2. Add onion, celery and carrots, salt and pepper, and sautee till softened. Add garlic. Stir & continue cooking for a minute or two.
3. Add lentils, herbs & salt and pepper, stir, and add about 6 cups of water. Bring to a boil and partially cover, then lower heat to the lowest simmer possible. Allow to simmer quietly & peacefully for 40-50 minutes, stirring occasionally.
4. Meanwhile, in a separate pot, cook ditalini according to box directions until al dente. Drain.
5. Add diced tomatoes to soup, stir and continue cooking for about 10 minutes.
6. Stir in cooked pasta to soup.
7. Ladel soup into bowls, drizzle a little olive oil over the top, sprinkle some fresh cracked black pepper, and parmesean cheese. Eat it up with some crusty bread!
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