Zuppa di Lenticchie con Pastina

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Nick is home sick today with a fever. He loves lentils and he loves pastina so I thought I’d make this for him to help him feel better!

INGREDIENTS

1/2 CUP Barilla Pastina
1/4 CUP Extra Virgin Olive Oil
1 CUP Onion, Chopped
3 OUNCES Pancetta, Chopped
1 TABLESPOON Fresh Rosemary, Chopped
2 CLOVES Garlic, Minced
96 FL. OUNCES Water
16 OUNCES Dried Lentils, Rinsed
2 Medium Carrots, Chopped
1 CUP Celery, Chopped
1 TABLESPOON Salt
1/4 TEASPOON Black Pepper, Freshly Ground
3 TABLESPOONS Fresh Parsley, ChoppedCOOKING INSTRUCTIONS

HEAT oil in 8-quart stock pot over medium-high heat. Add onions, pancetta, rosemary and garlic; sauté for 2 minutes.
ADD water and lentils. Bring to a boil; cover. Cook for 25 minutes, stirring occasionally.
PLACE ¼ cup of lentil mixture in a blender or food processor; puree. Add mixture back to pot and return to a boil.
ADD carrots, celery, Pastina, salt and pepper. Cover; cook an additional 6 minutes, stirring occasionally. Serve sprinkled with fresh parsley.

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