1. Sautee pancetta (or ham) in olive oil over medium heat for a few minutes till it browns lightly. 2. Add onion, celery and carrots, salt and pepper, and sautee till softened. Add garlic. Stir & continue cooking for a minute or two. 3. 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. 4. Meanwhile, in a separate pot, cook ditalini according to box directions until al dente. Drain. 5. Add diced tomatoes to soup, stir and continue cooking for about 10 minutes. 6. Stir in cooked pasta to soup. 7. 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! ---------------------------------------------------------------------------
Nutrition
Ingredients
