LENTIL SOUP WITH PANCETTA AND PASTA

SERVES 6

All of my lentil soup recipes are delicious, but this is especially healthy, quick and easy enough for a weeknight. If you want to keep it vegetarian, omit the pancetta and substitute vegetable broth for the chicken broth.

INGREDIENTS

2 tablespoons olive oil

2 ounces pancetta, diced

1 large onion, chopped

2 medium carrots, peeled and chopped

2 large celery ribs, chopped

4 large garlic cloves, minced or finely chopped

1 tablespoon tomato paste

1 can (14.5 ounces) whole tomatoes with juices, crushed slightly with fingers

1 large bay leaf

1-1/2 teaspoons dried thyme leaves

1 teaspoon dried marjoram leaves

2 cups low-sodium chicken broth

10 cups water

Salt and pepper to taste

1 pound dry lentils

1 cup ditalini or small elbow macaroni

Freshly grated Parmesan cheese

Heat a large soup pot over medium-high heat. Add the oil and pancetta. Sauté just until some of the fat renders out, about 3 minutes. Add the onions, carrots and celery. Sauté until softened, about 4 minutes. Add the garlic and tomato paste. Sauté another minute. Add the tomatoes and stir, scraping up any browned bits in the bottom of the pan. Add the bay leaf, thyme and marjoram. Cook until the tomatoes break down slightly, about 3 minutes. Add the broth and water; bring to a boil over high heat. Add the lentils, salt and pepper and bring back to a boil. Reduce heat to medium-low, cover and simmer until lentils are tender, about 30 minutes. Add the pasta, cover, and simmer until done, about 8 minutes. Serve immediately, or let sit, covered, on lowest setting for up to 30 minutes. Garnish with the grated cheese. Leftovers are equally good.

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