Go Back
Print
Lentil Soup with Pancetta

Lentil Soup with Pancetta

A delicious lentil bean soup with tomatoes, carrots, celery, and pancetta.
Course Soup
Cuisine Italian
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 8 servings
Author Chris

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium sweet onion
  • 3-4 cloves fresh garlic (minced)
  • 4 cups beef broth
  • 2 carrots (peeled and sliced)
  • 2 stalks celery (sliced)
  • 1 cup pancetta
  • 3 cups lentils (soaked and rinsed in cold water)
  • 1 1/2 cups diced tomatoes
  • 2-3 plum tomatoes (julienned)
  • 1 1/2 cups crushed tomatoes
  • 2 cups Baby Spinach (no stems, coarsely chopped)
  • 2 cups water
  • 2 cups small pasta (such as ditalini or bow ties)
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 1 teaspoon oregano
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon crushed red pepper
  • 2-3 Parmigiano-Reggiano cheese rinds
  • kosher salt and pepper
  • Parmigiano-Reggiano cheese (grated, to taste)

Instructions

  1. Saute onions for five minutes in oil over medium heat. Add the garlic, saute another five minutes.
  2. Add the beef broth, all the tomatoes, pancetta, carrots, celery, water, bay leaves, thyme, oregano, Italian seasoning, and red pepper. Bring to a slow boil and reduce heat to low-medium heat. Check the salt and pepper seasoning and fix to taste.
  3. Add the cheese rinds and simmer on low-medium heat for 20 minutes. Add the ditalini, simmer for 20 more minutes, and finally add the spinach and simmer on low heat for 10 more minutes.

  4. You are shooting for the vegetables and lentils to be cooked just a tad beyond al dente, pasta cooked al dente, and spinach lightly wilted.
  5. Remove the bay leaves and cheese rinds, serve piping hot in a bowl, topped with Parmigiano-Reggiano to taste.