Recipes Lentil Soup with Tubetti and Bacon 4.0 (4,476) Add your rating & review Vegetables, lentils, and pasta simmer in a broth. The soup is infused with the earthy flavors of bacon and rosemary. We use tubetti, but any small macaroni shape will work as well.Plus: More Soup Recipes and Tips By Food & Wine Editors Updated on December 2, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Melanie Acevedo Yield: 4 Ingredients 1/4 pound bacon, slices cut crosswise into 1/2-inch strips 2 carrots, cut into 1-inch pieces 2 onions, cut into 1-inch chunks 2 ribs celery, cut into 1-inch pieces 1/2 pound mushrooms, sliced 6 cloves garlic, peeled 1 pound lentils (about 2 1/3 cups) 1 1/2 quarts canned low-sodium chicken broth or homemade stock 3 cups water 1 teaspoon dried rosemary, or 1 tablespoon chopped fresh rosemary 1 cup canned tomatoes in thick puree, chopped 2 teaspoons salt 1/4 teaspoon dried red-pepper flakes 1/4 teaspoon fresh-ground black pepper 1/2 cup tubetti or other small macaroni Directions In a large pot, cook the bacon over moderate heat until crisp. Remove. Pour off all but 2 tablespoons of the fat. Add the carrots, onions, celery, mushrooms, and garlic. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Add the lentils, broth, water, rosemary, tomatoes, salt, red-pepper flakes, black pepper, and bacon. Bring to a boil. Reduce the heat and simmer for 15 minutes. Add the pasta and simmer until the lentils are tender and the pasta is done, 10 to 15 minutes longer. Notes Variations • Substitute an equal amount of pancetta for the bacon. • Use thyme instead of rosemary. • Add shredded spinach or escarole leaves during the last few minutes of cooking. Suggested Pairing The Nebbiolo grape produces wine with complex notes including smoke, truffle, and dried red cherry. A light-bodied version, such as one from Valtellina, is an excellent match. Rate it Print