Cold winter nights call for warm bowls of soup and this one is packed with vegetables and lentils and a dash of crispy, salty pancetta. Cooked with a Parmesan rind, this soup captures the sharp and nutty flavors of the cheese in every bite. If you are planning the perfect cozy night at home, enjoy a bowl of this delicious soup with your family and end the night with a mug of hot cocoa and good book by the fire. Cheers to nutritious comfort food and warm evenings at home this winter.
4 ounces pancetta
1 medium onion, diced
2 medium carrots, peeled and chopped
2 celery stalks, trimmed and chopped
8 ounces baby portabella mushrooms, sliced
32 ounces low sodium vegetable broth, divided
1 cup lentils (any color)
1 (14.5 ounce) can no-salt-added diced tomatoes
2 tablespoons fresh rosemary, chopped
1 bay leaf
¼ teaspoon salt
¼ teaspoon ground black pepper
1 Parmesan rind (cut from a wedge of cheese)
5 ounces baby spinach or 1 bunch spinach, chopped
Grated Parmesan cheese for serving
- In a large stock pot over medium-high heat, cook pancetta until brown and crispy, about 5 minutes. Remove pancetta and place on a paper-towel lined plate. Drain all but about 2 teaspoons of pancetta drippings from the pot.
- Reduce heat to medium and add onion, carrots and celery to the stock pot. Sauté until vegetables are tender and lightly browned, about 4 to 5 minutes.
- Add mushrooms and 2 tablespoons of vegetable broth to the mixture and sauté until tender and browned, about 3 minutes.
- Add lentils, tomatoes with their juices, the remaining vegetable broth, rosemary, bay leaf, salt, pepper and Parmesan cheese rind to the stock pot and bring to a boil. Reduce heat, cover and simmer for 15 to 20 minutes, until lentils are tender.
- Add spinach and pancetta to the soup and cook for another minute or two, stirring until spinach is wilted. Serve in bowls and top with grated Parmesan cheese.
One thought on “Italian Vegetable and Lentil Soup”
This looks really tasty!