1cupdried ditalini pasta(or other small pasta suitable for soup)
Instructions
Wash the lentils well under running water. Set aside until needed.
Finely chop the onion, carrot and celery and mince the garlic.
Heat the extra virgin olive oil in a large saucepan over medium heat.
Add onion, carrot and celery and cook the finely chopped vegetables for approximately 5 minutes or until softened. Stir regularly and adjust the heat if the vegetables are browning. This is known as the “soffritto”.
Add the minced garlic and tomato paste and cook for 30 seconds, stirring the whole time.
Add all the remaining ingredients except for the pasta.
Bring to the boil then lower the heat to a simmer.
For the first 10-15 minutes foam may come to the surface. Use a large spoon to carefully remove the foam and discard.
Continue to simmer gently for another 15-20 minutes or until the lentils are tender. Partially cover the pot with a lid - this will keep enough heat in but also allow for some evaporation.
Lift the lid, add the pasta, stir and simmer uncovered for 9 minutes or until the pasta is tender and the soup has thickened slightly. Adjust the heat to ensure a gentle simmer.
Taste and adjust seasoning if necessary. If the soup tastes bland, there's not enough salt. Add a little sprinkle, stir well, simmer for a minute or so then taste again.
Serve hot with finely grated Parmigiano Reggiano or Pecorino Romano cheese.
Notes
Tips for Success
Wash the lentils well under cool running water then drain before using.
Italian soffritto is the combination of finely chopped onion, carrot and celery sautéed until softened. Adds depth of flavor to so many dishes.
Skim the foam off as the soup just begins to boil.
The cooking time can vary. If the lentils are very fresh, they will cook more quickly. Older lentil will take a bit longer to become tender.
For more information see the "Tips for Success and FAQ's" section above