Lentil Soup With Ditalini (aka, New Year's Soup)

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 -3 tablespoons olive oil
• 3 tablespoons pancetta, chopped (or ham)
• 1 large onion, chopped
• 2 stalks celery, chopped
• 2 carrots, diced
• 5 garlic cloves, finely chopped
• 1 (16 ounce) bag lentils
• 1/2 teaspoon thyme
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 14 ounces diced tomatoes
• 1 -2 teaspoon salt & freshly ground black pepper
• 0.5 (16 ounce) box ditalini shaped pasta
• 1 -2 teaspoon parmesean cheese, grated
• 1 loaf crusty bread

Recipe

• 1 sautee pancetta (or ham) in olive oil over medium heat for a few minutes till it browns lightly.
• 2 add onion, celery and carrots, salt and pepper, and sautee till softened. add garlic. stir & continue cooking for a minute or two.
• 3 add lentils, herbs & salt and pepper, stir, and add about 6 cups of water. bring to a boil and partially cover, then lower heat to the lowest simmer possible. allow to simmer quietly & peacefully for 40-50 minutes, stirring occasionally.
• 4 meanwhile, in a separate pot, cook ditalini according to box directions until al dente. drain.
• 5 add diced tomatoes to soup, stir and continue cooking for about 10 minutes.
• 6 stir in cooked pasta to soup.
• 7 ladel soup into bowls, drizzle a little olive oil over the top, sprinkle some fresh cracked black pepper, and parmesean cheese. eat it up with some crusty bread!