RECIPE TITLE " Lentil Soup with Tubetti and Bacon Recipe"
Source: Quick From Scratch - Italian,
courtesy of Cooking.com
Serves 4 --- easy
Vegetables, lentils, and pasta simmer in a broth. The soup is infused with the earthy flavors of bacon and rosemary. We use tubetti, but any small macaroni shape will work as well.
The nebbiolo grape produces wine with complex notes including smoke, truffle, and dried red cherry. A light-bodied version, such as one from Valtellina, is an excellent match
1/4 pound bacon, slices cut crosswise into 1/2-inch strips
2 carrots, cut into 1-inch pieces
2 onions, cut into 1-inch chunks
2 ribs celery, cut into 1-inch pieces
1/2 pound mushrooms, sliced
6 cloves garlic, peeled
1 pound lentils (about 2 1/3 cups)
1 1/2 quarts canned low-sodium chicken broth or homemade stock
3 cups water
1 teaspoon dried rosemary, or 1 tablespoon chopped fresh rosemary
1 cup canned tomatoes in thick puree, chopped
2 teaspoons salt
1/4 teaspoon dried red pepper flakes
1/4 teaspoon fresh-ground black pepper
1/2 cup tubetti or other small macaroni
In a large pot, cook the bacon over moderate heat until crisp. Remove. Pour off all but 2 tablespoons of the fat. Add the carrots, onions, celery, mushrooms, and garlic. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
Add the lentils, broth, water, rosemary, tomatoes, salt, red-pepper flakes, black pepper, and bacon. Bring to a boil. Reduce the heat and simmer for 15 minutes. Add the pasta and simmer until the lentils are tender and the pasta is done, 10 to 15 minutes longer.
*Substitute an equal amount of pancetta for the bacon.
*Use thyme instead of rosemary.
*Add shredded spinach or escarole leaves during the last few minutes of cooking.
Recipe reprinted by permission of Food and Wine. All rights reserved.
| Nutrition Facts
Facts per Serving
Calories: 722 Fat: 18g Carbohydrates: 94g
Cholesterol: 19mg Sodium: 1695mg Protein: 49g
Fiber: 39g % Cal. from Fat: 22% % Cal. from Carbs: 52%
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