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Lentils and Pastina Soup
Zuppa di Lenticchie con Pastina

Ease of preparation:  

Prep Time: 20 minutes

Cook time: 35 minutes

Servings: 4-6

Regions: Umbria

Wine pairing: Red

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Ingredients

1/2 cupBARILLA Pastina
1/4 cupextra virgin olive oil
1 cupsmall onion, chopped
3 ouncespancetta, chopped (optional)
1 tablespoonfresh rosemary, finely chopped
2 clovesgarlic, minced
3 quartswater
1 bag (16 ounces)dried lentils, rinsed
2 mediumcarrots, chopped
1 cupcelery, chopped
1 tablespoonsalt
1/4 teaspoonfreshly ground black pepper
3 tablespoonparsley, 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


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