1 lb. conchiglie or other small pasta, cooked and drained
1/3 lb. black lentils, washed and cooked until done.
1/2 cup olive oil
2 stalks celery, sliced.
2 carrots, peeled and sliced
6 cloves garlic, sliced
1 cup dry white wine
1/3 lb. prosciutto, sliced 1/4 inch thick, then cut in 1/2 squares.
1/3 lb. pancetta, cut the same as prosciutto.
1 med. onion, diced.
1 T oregano
1 T chicken base, disolved in 1 cup of water.
1 can crushed tomatoes, 28 oz
2 sprigs fresh rosemary.
2 – 14oz. cans borlotti beans, liquid reserved.
1 cup fresh parsley, chopped
1/2 cup fresh basil, chopped.
Heat olive oil in large skillet, add celery, carrots, garlic, wine, prosciutto, pancetta, diced onion, and oregano. Saute until almost tender, about 10 minutes. Next add chicken stock, tomatoes, rosemary sprigs, liquid form borlotti beans, bring to a boil and simmer for about 5 minutes. Add parsley, basil, lentils, beans and pasta. Serve in bowls, drizzling the top with olive oil, or sprinkle of Parmesan cheese. Be sure to have plenty of crusty, toasted bread ready.