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.