So much more than the name suggests, this is my go-to soup, the soup that even makes the children happy.
Like most of my favourite recipes, this comes from the great Marcella Hazan, only slightly tinkered with to increase its kid appeal.
- 1 medium onion, finely chopped
- 1 medium carrot, finely diced
- 2 cloves garlic, finely chopped
- small bunch parsley, finely chopped
- 4 rashers bacon, diced
- slurp of olive oil
- 400g tin tomatoes, the chopped kind (or 4 ripe tomatoes, skinned and diced)
- 1 cup green lentils
- 1 large bunch spinach or cavalo nero, roughly chopped
- 1 litre beef stock
- 1 1/2 cups risoni or other small soup pasta
- 1/2 cup grated parmesan
Warm the olive oil in a large heavy-based saucepan over a medium-low heat. Add the onion, carrot, garlic, parsley and bacon and saute for 15 minutes, stirring from time to time, till all the vegetables are soft and coloured lightly.
Add the tomatoes, stir and allow to cook for a few minutes, until the oil floats free.
Add the lentils and stir to coat with the yummy vegies. Add the stock and enough water to cover the lentils and vegies by about 2.5 centimetres. If using cavalo nero, add this now.
Bring to the boil and simmer for 25-30 minutes, adding water if the level of liquid drops too far.
Bring the pot back up to a good boil and add the pasta, and the spinach if this is the green you are using. Check for seasoning and add pepper and salt to taste. Cook for 10 minutes or till the pasta is al dente.
Serve with a generous topping of parmesan and be happy.