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Zuppa di pasta e lenticchie (pasta & lentil soup)
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Quick and flavorful soup with deep, rich flavors.
Ingredients:
  • 175g rindless bacon rashers, coarsely chopped
  • 1 small brown onion, finely chopped
  • 1 small carrot, finely chopped
  • 1 small celery stick, finely chopped
  • 1.5L (6 cups) water
  • 250ml (1 cup) Mutti Tomato Passata
  • 2 x 28g Chicken Stock Pots
  • 2 fresh rosemary sprigs, leaves picked
  • 1/4 tsp dried chilli flakes
  • 225g (1 1/2 cups) dried macaroni pasta
  • 2 x 400g cans lentils
  • 25g (1/3 cup) finely grated pecorino
Instructions:
  • In a large saucepan over high heat, heat the oil until shimmering. Sauté the bacon, onion, carrot, and celery for 5 minutes until the veggies soften. Pour in the water, passata, stock, rosemary, and chili flakes. Bring to a boil. Add the pasta and cook, stirring occasionally, for 10 minutes until it's al dente.
  • Mix the lentils into the soup and cook, stirring occasionally for 5 minutes until heated. Sprinkle with the pecorino cheese before serving.

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