I’m from the southern U.S. and we have a lot of traditions down here. One of them is black-eyed peas on New Years day. Well there are other traditions around this old world for New Years. This is a traditional New Year’s soup in the Italian tradition.
Italians, I am told, eat this soup at midnight along with some grilled Italian sausages and have GOOD LUCK the rest of the year!
Since I’ve discovered this soup I’ve said to heck with the New Years tradition! This soup hits the spot on any cold winters night!
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Lentil Soup With Ditalini
Ingredients
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) boxditalini shaped pasta
1 -2 teaspoon parmesean cheese, grated
1 loaf crusty bread
Directions
Saute the pancetta (or ham) in olive oil over medium heat for a few minutes till it browns lightly.
Add the onion, celery and carrots, salt and pepper, and saute till softened. Add the garlic. Stir & continue cooking for a minute or two.
Add the 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 the ditalini according to box directions until al dente. Drain. Add the diced tomatoes to the soup, stir and continue cooking for about 10 minutes.
Stir in cooked pasta to soup.
Ladel the soup into bowls, drizzle a little olive oil over the top, sprinkle some fresh cracked black pepper, and Parmesan cheese.
Eat it up with some crusty bread!
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Recipe based on one by flappergirl425
Photo by flappergirl425