I love soups, and I love cauliflower, and who doesn’t like pancetta? This is a delicious soup, and, yes, you can serve it as is, or you can add some cooked white or brown rice. Get yourself some crusty bread, a glass of Chianti Classico or Morellino (the other Tuscan red), and enjoy.

　　

Ingredients

makes about 2 1/2 quarts

　　1/4 cup extra-virgin olive oil, plus more for drizzling

　　2 ounces pancetta, cut into 1/4-inch dice

　　1 medium onion, finely chopped

　　1 large carrot, cut into 1/4-inch dice

　　4 quarts cold water

　　1 tablespoon plus 1 teaspoon kosher salt

　　1 large head cauliflower, cut into small florets

　　1 cup brown lentils, rinsed

　　Grated Grana Padano or Parmigiano-Reggiano, for serving

　　

Step 1

Heat the olive oil in a large soup pot set over medium heat, and toss in the pancetta. Cook and stir until the pancetta renders its fat, about 4 to 5 minutes. Add the onion and carrot, cooking until they begin to soften, about 5 minutes. Pour in the water, and add 1 tablespoon of the salt. Partially cover, bring to a rapid simmer, and cook to develop the flavors, about 25 minutes.

　　

Step 2

Add the cauliflower and lentils, and bring again to a rapid simmer. Cook, uncovered, until the cauliflower has broken down and the lentils are tender, about 40 minutes. Season with remaining salt.

　　

Step 3

Serve soup in bowls, with a drizzle of olive oil and some grated cheese.

　　Reprinted with permission from Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2011 by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Buy the full book from Amazon or Bookshop.