Description
This soup is both hearty and healthy . . . and full of a varietiy of fresh flavors from the vegetables, lentils, pancetta and Italian sasauge and herbs.
Ingredients
Units
Scale
- 2 Tbsp. olive oil
- 1/3 lb. pancetta (about 6 thick slices)
- 1 lb. Italian sausage (mild, sweet or hot; whatever your preference)
- 1 medium-large sweet yellow onion, diced into 1–1/2 – 2 cups
- 4 large carrots, diced
- 3 large stalks celery, diced (include as many of the leaves as possible)
- 3 cloves garlic, minced to equal 1 Tbsp.
- 1 cup brown lentils, preferably Umbrian lentils
- 4 cups chicken broth/stock
- 2 whole unpeeled zucchini, cut into 1/4” chunks
- 1 green bell pepper, diced
- 2 28 oz. cans whole peeled tomatoes (San Marzano if possible)
- 1/2 lb (3 large) russet potatoes, cut into 3/4″ chunks
- 1 15–oz. can artichoke hearts, drained and diced
- 1/4 tsp. red pepper flakes
- 1 Tbsp. dried oregano
- 1 Tbsp. dried basil
- 1 tsp. dried sage
- 1 6–oz. bag baby spinach
- 1/4 cup chopped fresh Italian parsley
- 1 tsp. salt
- shaved parmesan for garnish
- Garnish: Italian parsley sprigs
Instructions
- Pour olive oil into a large pot on a medium heat stove burner.
- In the hot olive oil, saute the diced pancetta and Italian sausage until browned about 10 minutes. Then remove the pancetta and sausage with a slotted spoon, leaving the fat in the pan. Set the pancetta and sausage aside to add back into the pot later.
- Add the sofritto: onions, carrots, and celery and saute for 7 minutes, stirring frequently, scraping up any browned bits on the sides and bottom of the pot.
- Add the garlic, cooked pancetta and Italian sausage, lentils, chicken broth/stock, and all of the herbs.
- Add the tomatoes, zucchini, green pepper, artichoke hearts, potatoes, and 1 to 2 chunks/rinds of Parmigiano cheese.
- Bring to a boil. Once a boiling point has been reached, turn the heat down to simmer for 45 minutes or until potatoes and lentils are done, but not mushy.
- Add baby spinach and parsley. Cook for another 5 minutes until the spinach and parsley have just wilted.
- Add salt and freshly ground black pepper to taste.
- Garnish with shaved Parmigiano cheese and parsley sprigs.
