Lentil & Macaroni Soup

Pasta e lenticchie is Italian comfort food at its most honest. Lentils simmer until they start to break down into a thick, starchy broth, then get hit with a soffritto of celery and onion cooked golden in olive oil, followed by crushed tomatoes and elbow macaroni.

The beauty of this soup is how the lentils thicken everything naturally. After 90 minutes of cooking, many of them dissolve into the liquid while others hold their shape, giving you a soup that’s both creamy and textured without adding a drop of cream.

Cooking the macaroni separately before adding it to the pot is smart. It keeps the pasta from absorbing too much liquid and turning to mush, and it prevents the starchy pasta water from clouding the lentil broth.

Chef Tips

• Wash lentils well and pick through them for small stones. It takes 30 seconds and saves a cracked tooth.
• Brown the celery and onion until properly golden, not just softened. That caramelization adds a sweetness that carries through the whole soup.
• The soup thickens considerably as it cools. When reheating, add a splash of water or broth to loosen it back up.
• Serve with a hunk of crusty bread and a sharp cheese like Pecorino Romano on the side, as the recipe suggests.

Variations

• Add a Parmesan rind to the lentils while they simmer for an extra savory, umami-rich broth.
• Stir in chopped kale or Swiss chard in the last 10 minutes for greens.
• Use ditalini or small shells instead of elbow macaroni for a more traditional Italian shape.