Lentil Soup With Ditalini Aka New Years Soup Recipes

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LENTIL SOUP WITH DITALINI (AKA, NEW YEAR'S SOUP)



Lentil Soup With Ditalini (Aka, New Year's Soup) image

This is a traditional New Year's soup in the Italian tradition (though it hits the spot on any cold winter's night!). Eat it at midnight along with some grilled Italian sausages and have GOOD LUCK the rest of the year! ;) This recipe can also be made totally vegetarian by omitting the pancetta/ham.

Provided by flappergirl425

Categories     Gumbo

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 15

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

Steps:

  • Sautee pancetta (or ham) in olive oil over medium heat for a few minutes till it browns lightly.
  • Add onion, celery and carrots, salt and pepper, and sautee till softened. Add garlic. Stir & continue cooking for a minute or two.
  • 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.
  • Meanwhile, in a separate pot, cook ditalini according to box directions until al dente. Drain.
  • Add diced tomatoes to soup, stir and continue cooking for about 10 minutes.
  • Stir in cooked pasta to soup.
  • 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!

SOUP WITH LENTILS AND DITALINI PASTA



Soup with Lentils and Ditalini Pasta image

Categories     Pasta     Lentil     Boil

Yield for 8 cups of finished soup, serving 6 or more

Number Of Ingredients 6

8 cups Savory Potato Broth (page 63)
2 cups water, or more if needed
1/2 teaspoon salt, plus more to taste
Freshly ground black pepper
1 cup lentils, rinsed and picked over
1 cup ditalini or other short tubular pasta

Steps:

  • Heat the broth with the additional 2 cups of water to a boil. Stir in the salt, several grinds of pepper, and the rinsed lentils. Return to a gentle boil, and cook, covered, for 35 to 40 minutes, until the lentils are tender-add more hot water as needed.
  • Taste, and add more salt to balance the pasta: stir in the ditalini and cook for 12 minutes or more, until the pasta is to your liking. Add hot water to thin the soup too, if necessary. Adjust the seasoning one last time, and serve right away in warm bowls, with freshly grated cheese, extra-virgin olive oil, and other garnishes (see page 60).

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