Recipe for Hearty Lentil and Pasta Soup 
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Yield:
12
Ingredients:
Amount Ingredient
2 tbl olive oil
4 oz pancetta coarsely chopped
1 lrg onion chopped
4 med celery ribs 1/2-inch dice
5 med carrots 1/2-inch dice
3 x cloves garlic chopped
1/2 tsp dried thyme
1/2 tsp dried oregano
1 x bay leaf
1 lb dried lentils rinsed
15 oz canned tomatoes in juice drained
puree the tomatoes in a blender
5 cup water
2 cup low sodium beef broth
1 tsp salt plus more to taste
1/4 tsp ground black pepper plus more to taste
8 oz small pasta
such as 1.5-cups ditalini
Instructions:
Instructions: 1. In a 5 to 7 quart pressure cooker, heat the oil over medium heat. Add the pancetta or bacon and cook, turning occasionally, until crisp, about 5 minutes. Using a slotted spoon, transfer the meat to paper towels and set aside.

2. Pour out all but 2 tbs of the fat in the pot. Add onion, celery, carrots, garlic and cook stirring occasionally, just until the vegetables begin to soften, about 3 minutes. Stir in the thyme, oregano and bay leaf.

3. Inspect the lentils and remove stones. Add the lentils to the pot and stir well. Stir in the tomatoes, then the water and stock. Season with 1 tsp salt and 1/4 tsp pepper.

4. Lock the lid in place. Bring to high pressure over high heat. Adjust the heat to maintain pressure. Cook for 8 minutes. Remove from the heat and quick-release the pressure. Open lid, tilting it away from you to block any escaping steam.

5. Check the lentils for doneness; they should be barely tender. If necessary, simmer, uncovered until tender. Season the lentils with additional salt and pepper. Stir in the pancetta.

6. Meanwhile, in a large pot of lightly salted water over high heat, cook the pasta until barely tender, about 10 minutes. Drain well.

7. To serve spoon the pasta into bowls and top with the soup. Serve immediately with the cheese passed on the side.

TIP - Leftover soup will thicken upon standing; thin with additional stock or water.

IDEA - Freeze serving portions of the soup after step 5. Do not thaw. Gently reheat, breaking up the block of soup as it heats, and adding water as needed. Meanwhile cook the pasta for serving. Alternative: freeze extra pasta in an airtight pouch. Boil or microwave to thaw-reheat.

NOTES : Pasta e fagioli - pasta and beans - is a thick, stand-your-spoon-up-in-the-pot dish. Arlene makes her version with lentils. There is no need to presoak lentils.

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