| 1/2 cup | BARILLA Pastina |
| 1/4 cup | extra virgin olive oil |
| 1 cup | small onion, chopped |
| 3 ounces | pancetta, chopped (optional) |
| 1 tablespoon | fresh rosemary, finely chopped |
| 2 cloves | garlic, minced |
| 3 quarts | water |
| 1 bag (16 ounces) | dried lentils, rinsed |
| 2 medium | carrots, chopped |
| 1 cup | celery, chopped |
| 1 tablespoon | salt |
| 1/4 teaspoon | freshly ground black pepper |
| 3 tablespoon | parsley, chopped |
HEAT oil in 8-quart stock pot over medium-high heat. Add onion, pancetta, rosemary and garlic; sauté for 2 minutes.
ADD water and lentils. Bring to a boil; cover. Cook for 25 minutes, stirring occasionally.
PLACE 1/4 cup of lentil mixture in a blender or food processor; puree. Add mixture back to pot and return to a boil.
ADD carrots, celery, Pastina, salt and pepper. Cover; cook an additional 6 minutes, stirring occasionally. Serve sprinkled with fresh parsley.
Substitute 1 teaspoon dried rosemary for fresh