• Pasta e Lenticchie
• Makes 6 Servings | Region: Umbria | Book: Molto Italiano (Ecco 2005)
• Each region has its own version of this classic bean and pasta soup. You can usually tell the bloodline of the dish from the kind of pasta or beans it uses.
• 2 tablespoons pork fatback, slightly softened and mashed into a paste
• 6 tablespoons extra-virgin olive oil
• ¼ cup finely chopped Italian parsley
• 1 medium Spanish onion, finely chopped
• 2 tablespoons tomato paste
• 8 cups chicken stock
• 2 cups lentils soaked overnight in 5 cups of water and drained
• 2 cups of dried pasta scraps from making fresh pasta (or broken dried fettuccine)
• Salt and freshly ground black pepper

In a Dutch oven, heat the pork fat and 2 tablespoons of the olive oil over high heat until almost smoking. Add the parsley and onion and cook, stirring, until the onion is browned and soft, 8 to 10 minutes.

Stir in the tomato paste, reduce the heat to medium, and cook for 10 minutes. Add the chicken stock and beans and bring to a boil. Lower the heat and simmer for 30 minutes.

Add the pasta and simmer for 10 more minutes. Remove from the heat, season with salt and pepper, and allow to rest for 10 minutes.

Divide the soup among six serving bowls, drizzle with the remaining ¼ cup olive oil, and serve.