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Active Time: 10 Minutes
Total Time: 35 Minutes
Yield: Servers 4
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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.
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RECIPE INGREDIENTS
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DIRECTIONS
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.
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Variations
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*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.
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Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Servers 4
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| Carbohydrates, Total: |
94g |
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