![]() ![]() Turn the heat up to a gentle boil and cook until the pasta is tender but still firm to the bite, 8 to 12 minutes depending on the type of pasta you used (follow timing on the package). Add the pasta to the pot and stir to incorporate.Hold a paper towel or kitchen towel over the opening to prevent splatters. Remove the center knob so steam can escape. Use a ladle to transfer about 1 cup of the beans and veggies and a little liquid to a blender.Increase the heat to high and bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until the lentils are just tender, 20 to 30 minutes, depending on the type of lentils you used. Add the broth, salt, pepper, beans, lentils, tomatoes, bay leaves, and rosemary. Add the wine and cook until it has nearly evaporated, about 5 minutes.Add the garlic and cook 1 minute more, stirring constantly so the garlic doesn't burn. Add the onions, carrots and celery and increase the heat to medium cook, stirring frequently, until the onions become translucent, about 5 minutes. Add the pancetta and cook until the fat begins to render, about 5 minutes. Heat the olive oil in a large pot over medium-low heat.Ladle the soup into bowls and sprinkle with more cheese, if desired. If the soup seems too thick, thin it with a bit of water. The broth will be slightly thickened from both the pasta starch and the purée. Meanwhile, add the dried pasta to the simmering broth.Ĭook until the pasta is tender, then add the reserved purée back to the pot. Use a ladle to transfer about one cup of the beans and a little broth to a blender. Reduce the heat and simmer, uncovered, until the lentils are tender, 20 to 30 minutes, depending on the type of lentils you used. ![]() Next, add the broth, salt, pepper, beans lentils, tomatoes, bay leaves and rosemary, and bring to a boil. Pour in the wine and cook until almost evaporated. ![]() If you can’t find them, any brown or green lentils will work.īegin by heating the olive oil over medium-low heat in a large pot, then add the pancetta.Ĭook until the fat begins to render, about 5 minutes.Ĭook until the onions become translucent, then add the garlic and cook 1 minute more.
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