Ingredients for Lentil Soup With Ditalini Aka New Year's Soup
- 2 tablespoons olive oil, for garnish
- 4 ounces pancetta, diced
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 cup carrots, chopped
- Garlic Cloves
- 1 cup brown or green lentils, rinsed
- Thyme
- Dried Basil
- Dried Oregano
- 1 (14.5 ounce) can diced tomatoes, undrained
- Salt & Freshly Ground Black Pepper
- Pasta
- Cheese
- Crusty bread, for serving
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How to Make Lentil Soup With Ditalini Aka New Year's Soup
- In a large pot or Dutch oven, sauté diced pancetta in olive oil over medium heat for 5-7 minutes, until lightly browned. Remove pancetta with a slotted spoon and set aside, reserving about 1 tablespoon of the rendered fat in the pot.
- Add chopped onion, celery, and carrots to the pot. Season with salt and pepper. Cook, stirring occasionally, until softened, about 5-7 minutes.
- Add minced garlic and cook for 1-2 minutes, until fragrant.
- Stir in rinsed lentils, dried oregano, dried basil, and additional salt and pepper to taste. Add 6 cups of water or vegetable broth.
- Bring the mixture to a boil, then reduce heat to low, partially cover, and simmer for 40-50 minutes, or until lentils are tender, stirring occasionally.
- While the soup simmers, cook ditalini pasta according to package directions until al dente. Drain and set aside.
- Add undrained canned diced tomatoes to the soup and simmer for 10 minutes.
- Stir in the cooked ditalini pasta.
- Ladle the soup into bowls. Top with reserved pancetta, a drizzle of olive oil, freshly cracked black pepper, and grated Parmesan cheese.
- Serve with crusty bread and enjoy!
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
43g
Fat
8g
Carbs
49g
