Zuppa di pasta e lenticchie (pasta & lentil soup)

This robust soup is quick to make but tastes like it has been cooking for hours.

Recipe «Zuppa di pasta e lenticchie (pasta & lentil soup)» presented in category Recipes / Soups, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 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 water, 250ml passata, 2 x 28g Continental Chicken Stock Pots , 2 fresh rosemary sprigs, leaves picked, 1/4 tsp dried chilli flakes, 225g dried macaroni pasta, 2 x 400g cans lentils, 25g finely grated pecorino.

Ingredients:

• 1 tbsp olive oil 
• 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 water 
• 250ml passata 
• 2 x 28g Continental Chicken Stock Pots 
• 2 fresh rosemary sprigs, leaves picked 
• 1/4 tsp dried chilli flakes 
• 225g dried macaroni pasta 
• 2 x 400g cans lentils 
• 25g finely grated pecorino 

Instructions

1. Heat the oil in a large saucepan over high heat. Stir in the bacon, onion, carrot and celery for 5 minutes or until the vegetables soften. Add the water, passata, stock, rosemary leaves and chilli flakes. Bring to the boil. Add the pasta and cook, stirring often, for 10 minutes or until pasta is al dente.
2. Stir the lentils into the soup. Cook, stirring, for 5 minutes or until warmed through. Top with the pecorino.