Lentil Soup with Tubetti and Bacon

Ingredients

• 0.3 pound bacon 
• 2  carrots cut into 1-inch pieces
• 2 ribs celery cut into 1-inch pieces
• 1.5 quarts chicken broth low-sodium homemade canned
• 1 teaspoon rosemary dried fresh chopped
• 6 cloves garlic peeled
• 0.3 teaspoon fresh-ground pepper black
• 2.3 cups lentils 
• 0.5 pound mushrooms sliced
• 2  onions cut into 1-inch chunks
• 0.3 teaspoon red-pepper flakes dried
• 2 teaspoons salt 
• 1 cup tomatoes in purée thick canned chopped
• 0.5 cup tubetti 
• 3 cups water 

Equipment

• pot

Directions

1. In a large pot, cook the bacon over moderate heat until crisp.
2. Remove.
3. Pour off all but 2 tablespoons of the fat.
4. Add the carrots, onions, celery, mushrooms, and garlic. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
5. 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.
6. Add the pasta and simmer until the lentils are tender and the pasta is done, 10 to 15 minutes longer.
7. Add shredded spinach or escarole leaves during the last few minutes of cooking.
8. Wine Recommendation: 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.