This image courtesy of Ian Garlick
This is a real winter warmer, deliciously satisfying and packed with flavor. A truly lovely, traditional, rustic pasta soup.
NotesVariations
Vegetarian Pasta Soup with Potatoes: Omit the pancetta or bacon and add a couple of peeled and cubed potatoes to the vegetables at the beginning to make this soup more substantial and suitable for vegetarians.
Pasta Soup with Lentils et Chile Oil: Drizzle the soup with a little chile oil just before serving to add even more heat and spice.
Sweet Vegetarian Pasta Soup with Lentils: Add 2 peeled and finely chopped dessert apples to the vegetables instead of the pancetta of bacon at the beginning of this recipe to make this soup vegetarian-friendly and to give it a lovely sweet note. When you drizzle with the oil at the very end, add a couple of drops of sweet and sticky balsamic vinegar to accentuate the sweetness of the apple.
Serves4
Cooking Methodsauteeing
CostModerate
Total Timeunder 1 hour
Kid FriendlyYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe Courseappetizer, main course
Dietary Considerationpeanut free, soy free, tree nut free
Mealdinner, lunch
Moodtired
Taste and Texturesavory
Type of Dishsoup
Ingredients
- 3 tbsp. extra-virgin olive oil
- 6½ oz. pancetta (or thick-cut bacon), coarsely chopped
- 1 small onion, finely chopped
- 1 small carrot, finely chopped
- 2 sticks celery, strings removed and finely chopped
- 2½ pints (5 cups) water
- 1¼ cups passata
- 2 fresh rosemary sprigs, leaves picked
- ¼ tsp. dried chile flakes
- 2 cups (8 oz.) small soup pasta
- 2 (14-oz.) cans lentils
- 2 oz. freshly grated aged and peppery pecorino cheese
- Extra-virgin olive oil, for drizzling
Instructions
-
Heat the oil in a large saucepan over high heat. Stir in the pancetta or bacon, onion, carrot, and celery for 5 minutes or until the vegetables are soft. Add the water, passata, rosemary, and chile flakes. Bring to the boil and simmer for about 10 minutes. Add the pasta and cook, stirring often, for 10 minutes or until the pasta is al dente. Stir the drained lentils into the soup. Cook gently, stirring occasionally, for 5 minutes or until warmed through, season to taste with salt. Top with the pecorino cheese and a drizzle of olive oil and serve.
2013 Quintet Publishing Limited
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This image courtesy of Ian Garlick This is a real winter warmer, deliciously satisfying and packed with flavor. A truly lovely, traditional, rustic pasta soup. NotesVariations Vegetarian Pasta Soup with Potatoes: Omit the pancetta or bacon and add a couple of peeled and cubed potatoes to the vegetables at the beginning to make this soup more…
Ingredients:
- 3 tbsp. extra-virgin olive oil
- 6½ oz. pancetta (or thick-cut bacon), coarsely chopped
- 1 small onion, finely chopped
- 1 small carrot, finely chopped
- 2 sticks celery, strings removed and finely chopped
- 2½ pints (5 cups) water
- 1¼ cups passata
- 2 fresh rosemary sprigs, leaves picked
- ¼ tsp. dried chile flakes
- 2 cups (8 oz.) small soup pasta
- 2 (14-oz.) cans lentils
- 2 oz. freshly grated aged and peppery pecorino cheese
- Extra-virgin olive oil, for drizzling
