Sicily is famous for its tiny black lentils, lenticchie nere. If you can’t find Italian black lentils, look for black Beluga lentils (said to resemble caviar) or European brown lentils. There’s no soaking involved with lentils, which means that this soup comes together in a little over an hour.
Guanciale is Italian cured pork jowl or cheek. The word guancia is Italian for “cheek.” (For a vegetarian version of this soup, omit the guanciale and use vegetable broth instead of my Rich Beef-Bone Broth.) Pancetta is Italian bacon from pork belly that is cured with salt, black pepper, and spices. Serve with Red Cabbage Salad with Blue Cheese and Maple-Glazed Walnuts.
Excerpted from Soup Swap by Kathy Gunst, Published by Chronicle Books LLC. Text ©2016 by Kathy Gunst. Photographs by Yvonne Duivenvoorden, ©2016 by Chronicle Books LLC.
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