Brodi, minestre e zuppe

Method:

At the table

A lentil soup like this is everyday cooking with plenty of substance: vegetables and herbs go into the pot together, and the pasta cooks in their broth. It serves four generously. Following the book, allow a 4-hour soak, 20 minutes of preparation and about 1 hour 10 minutes of cooking. Choose lentils that hold their shape if you enjoy a little texture in every spoonful.

Stories around the pot

At Italian New Year tables, lentils are a familiar wish for prosperity, their small round shape suggesting coins. That is a good-luck custom, not a promise from the saucepan. Fortunately, they are welcome on an ordinary evening too. There is something cheerful about turning a celebratory symbol into a weekday supper: no midnight countdown needed, just warm bowls, a little olive oil and enough time to sit down together.

Before you start

Soak the lentils for 4 hours, then drain and rinse. Slice the half onion, carrot and celery, and finely chop the garlic, parsley and rosemary. Peel and chop the four ripe tomatoes. Set out the measured oil; it belongs at the end of this recipe, so there is no initial frying step.

At the stove

Put the lentils and all the prepared vegetables and herbs in a pot. Add 2 litres of cold water, bring to the boil and simmer for about 1 hour, or until the lentils are tender. Stir occasionally and check the liquid level. Lentil varieties differ, so taste rather than relying only on the clock; add hot water if necessary to keep a soupy consistency.

Finish and serve

Season with salt and pepper, add the ditali and cook until the pasta is ready, usually around 10 minutes according to the packet. Stir regularly so it does not stick. Finish with the 4 tablespoons of olive oil and serve hot. The oil’s fragrance arrives with the final spoonful into the pot, giving this simple soup a fresh, rounded finish.