Italian Lentil and Pasta Soup with Rosemary and Parmesan Rind

Name: Italian Lentil and Pasta Soup with Rosemary and Parmesan Rind
Prep time: 20 min
Cook time: 1 h 1 min
Total time: 1 h 21 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 3 tbsp (45 ml) extra-virgin olive oil, plus extra for drizzling at the table; 1 medium (about 7 oz) (200 g) yellow onion, peeled and cut into ¼-inch (6 mm) dice; 3 medium ribs (180 g) celery ribs, cut into ¼-inch (6 mm) dice; 1 large (about 4 oz) (110 g) carrot, peeled and cut into ¼-inch (6 mm) dice; 4 cloves (12 g) garlic cloves, minced; 2 tbsp (32 g) tomato paste; 1 tbsp (3 g) fresh rosemary leaves, stripped from the stems and finely chopped; ¼ tsp (1 g) red pepper flakes (optional); 1 cup (200 g) dried brown lentils, rinsed and drained; 1 can (28 oz) (794 g) canned crushed tomatoes; 6 cups (1420 ml) low-sodium chicken or vegetable broth; 2 cups (475 ml) water, plus about 1 cup (237 ml) hot water in reserve for adjusting the consistency; 1 piece (about 3 inches / 7.5 cm) (30 g) Parmesan rind, wiped clean; 1 leaf dried bay leaf; 1 tsp (5 g) kosher salt, plus more to taste at the end; ½ tsp (1 g) black pepper, freshly ground, plus more for serving; ¾ cup (100 g) ditalini pasta; 1 tbsp (15 ml) red wine vinegar; ½ cup (40 g) Parmesan cheese, finely grated, for serving; 2 tbsp (8 g) fresh flat-leaf parsley, chopped, for serving (optional)

From the MyKitchenBank Kitchen

A hearty one-pot Italian soup of brown lentils and tiny ditalini pasta in a rosemary-scented tomato broth. A Parmesan rind simmered in the pot gives it deep savory flavor, and a splash of vinegar at the end brightens it.

Prep: 20 min
Cook: 1 hr 1 min
Wait: 3 min
Total: 1 hr 24 min
Makes: About 9 cups (2.1 L), serving 6 bowls of about 1½ cups (355 ml)

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Ingredients

6 servings

3 tbsp (45 ml) extra-virgin olive oil, plus extra for drizzling at the table
1 medium (about 7 oz) (200 g) yellow onion, peeled and cut into ¼-inch (6 mm) dice
3 medium ribs (180 g) celery ribs, cut into ¼-inch (6 mm) dice
1 large (about 4 oz) (110 g) carrot, peeled and cut into ¼-inch (6 mm) dice
4 cloves (12 g) garlic cloves, minced
2 tbsp (32 g) tomato paste
1 tbsp (3 g) fresh rosemary leaves, stripped from the stems and finely chopped
¼ tsp (1 g) red pepper flakes (optional)
1 cup (200 g) dried brown lentils, rinsed and drained
1 can (28 oz) (794 g) canned crushed tomatoes
6 cups (1420 ml) low-sodium chicken or vegetable broth
2 cups (475 ml) water, plus about 1 cup (237 ml) hot water in reserve for adjusting the consistency
1 piece (about 3 inches / 7.5 cm) (30 g) Parmesan rind, wiped clean
1 leaf dried bay leaf
1 tsp (5 g) kosher salt, plus more to taste at the end
½ tsp (1 g) black pepper, freshly ground, plus more for serving
¾ cup (100 g) ditalini pasta
1 tbsp (15 ml) red wine vinegar
½ cup (40 g) Parmesan cheese, finely grated, for serving
2 tbsp (8 g) fresh flat-leaf parsley, chopped, for serving (optional)

Equipment (6)

6-quart (5.7 L) heavy-bottomed soup pot with lid
Wooden spoon
Fine-mesh strainer
Chef's knife and cutting board
Ladle
Kettle or small pot for hot water

Steps

Before you start

Use brown or green lentils. Red lentils collapse into mush and French (Puy) lentils take longer to cook.
Rinse the lentils in a fine-mesh strainer and pick out any small stones or debris.
Have the Parmesan rind ready. Save rinds in the freezer, and use one straight from frozen.
Prep time (20 min) covers chopping, finishing and serving. About 61 minutes is on the stove, and the soup rests 3 minutes at the end.
Pasta keeps absorbing broth as it sits, so serve the soup right after the short rest. If you expect leftovers, read the separate-pasta option in the tips.

1
Prep the vegetables
- Dice the onion, celery and carrot into ¼-inch (6 mm) pieces so they cook at the same rate.
- Mince the garlic and finely chop the rosemary.
- Rinse the lentils in a fine-mesh strainer under cold water, then drain well.
- Wipe the Parmesan rind with a damp paper towel.
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Ready when: Vegetables are in even, small dice and the lentils are drained.
Tip: Keep the garlic and rosemary separate from the other vegetables. They go in later so they don't burn.
2
Sweat the soffritto
- Heat the olive oil in a 6-quart (5.7 L) heavy soup pot over medium heat for 1 minute.
- Add the onion, celery, carrot and ½ tsp of the salt.
- Cook, stirring every minute or so, for 10 minutes.
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Ready when: The onion is soft and translucent, the carrot is tender when pierced, and nothing has browned.
Tip: If the vegetables start to brown, lower the heat to medium-low. Browned bits will make the broth taste bitter.
3
Bloom the aromatics
- Push the vegetables to the sides and add the garlic, rosemary, tomato paste and red pepper flakes (if using) to the center.
- Cook, stirring constantly, for 1 to 2 minutes, then stir everything together.
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Ready when: The tomato paste darkens to a brick red and the pot smells strongly of rosemary and garlic.
Tip: Garlic burns fast. If it sticks or darkens, add a splash of broth right away.
4
Add lentils and liquids
- Stir in the rinsed lentils, then add the crushed tomatoes, broth, 2 cups (475 ml) water, Parmesan rind, bay leaf, black pepper and the remaining ½ tsp salt.
- Scrape the bottom of the pot to loosen any browned bits.
- Raise the heat to high and bring to a boil, about 8 minutes.
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Ready when: Large bubbles break across the whole surface of the liquid.
Tip: Don't add more salt yet. The Parmesan rind and the reduced soup will both add saltiness.
5
Simmer the lentils
- Reduce the heat to medium-low so the soup simmers gently, with small bubbles breaking the surface.
- Partially cover the pot, leaving a 1-inch (2.5 cm) gap.
- Simmer for 30 minutes, stirring every 10 minutes and skimming off any foam.
- Taste a lentil at 25 minutes.
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Ready when: Lentils are tender but still slightly firm in the center. The soup should be brothy, with the liquid about ½ inch (1 cm) above the lentils, like a loose stew. If it is thicker, stir in hot reserve water, ½ cup (120 ml) at a time, until it looks that way.
Tip: The pasta will absorb a lot of liquid, so it is better for the soup to look slightly too brothy now than too thick.
6
Cook the pasta
- Raise the heat to medium so the soup is at a steady, gentle boil.
- Stir in the ditalini and cook uncovered for 8 minutes, stirring every 2 minutes so the pasta doesn't stick to the bottom of the pot.
- Start tasting at 7 minutes.
- If the soup turns thick, stir in up to ½ cup (120 ml) hot water.
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Ready when: The pasta is just short of al dente, with a firm bite and a thin white core, because it keeps softening during the rest. The lentils are fully soft but still hold their shape.
Tip: Stop at slightly underdone pasta. Pasta that is al dente in the pot will be soft by the time you serve.
7
Finish and rest
- Turn off the heat.
- Remove and discard the bay leaf.
- Fish out the Parmesan rind, which will be soft and stringy.
- You can cut it into small pieces and return it to the pot if you like.
- Stir in the red wine vinegar, then taste and add salt, about ¼ tsp at a time, until the flavors are bright and balanced.
- Let the soup rest uncovered for 3 minutes.
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Ready when: The soup is thick but still spoonable, like a loose stew, and tastes savory with a slight tang.
Tip: If the soup is thicker than you like, stir in ½ cup (120 ml) hot water or broth.
8
Serve
- Ladle the soup into warm bowls.
- Top each with a spoonful of grated Parmesan, a pinch of chopped parsley (if using), a drizzle of olive oil and a grind of black pepper.
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Tip: Serve with crusty bread for dipping.

Good to know

Tips

Don't skip the short rest at the end. Lentil soup tastes noticeably better after a few minutes off the heat.
Use a heavy pot and keep the simmer gentle before the pasta goes in. Hard boiling can split the lentil skins and make the soup cloudy and mushy.
Add the vinegar at the end, not earlier. Its acidity can keep lentils from softening if added before they're cooked.
For leftovers or a clearer broth, cook the pasta separately in salted water, drain it slightly underdone, and add it to each bowl. Or, for a creamier body, scoop out 1 cup of the soup before adding the pasta, blend it smooth, and stir it back in.

Make ahead

"Make the soup through the end of the lentil simmer (step 5) up to 3 days ahead and refrigerate. Reheat until simmering, adding ½ cup (120 ml) water if thick, then cook the pasta in the soup (step 6) just before serving. Alternatively, cook the pasta separately in salted boiling water until al dente and add it to each bowl."

Storage & reheating

"Room temperature: no more than 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: up to 3 months (the pasta will be softer after freezing; for best results, freeze the soup without pasta). Soup with pasta in it will thicken a lot in the fridge. Reheat gently in a pot over medium-low heat, adding ½ to 1 cup (120 to 240 ml) of water or broth to loosen it, until steaming hot throughout."

Substitutions

ditalini pasta → small shells, elbow macaroni or broken spaghetti. Use the same weight, 100 g. Cooking time may vary by 1 to 2 minutes, so check the package.
Parmesan rind → Pecorino Romano rind, or 2 tbsp grated Parmesan stirred in at the end. Omit the rind and add the cheese at the end for a similar savory flavor. For a vegan version, use 1 tbsp white miso instead.
fresh rosemary leaves → 1 tsp dried rosemary or 2 tsp fresh thyme leaves. Dried rosemary is stronger, so use less. Crush it between your fingers before adding.
low-sodium chicken or vegetable broth → vegetable broth. Makes the soup vegetarian when combined with a vegetarian Parmesan-style cheese and rind.