Pasta Soup with Lentils

Ingredients

• 3 tbsp. extra-virgin olive oil
• 6½ oz. pancetta (or thick-cut bacon), coarsely chopped
• 1 small onion, finely chopped
• 1 small carrot, finely chopped
• 2 sticks celery, strings removed and finely chopped
• 2½ pints (5 cups) water
• 1¼ cups passata
• 2 fresh rosemary sprigs, leaves picked
• ¼ tsp. dried chile flakes
• 2 cups (8 oz.) small soup pasta
• 2 (14-oz.) cans lentils
• 2 oz. freshly grated aged and peppery pecorino cheese
• Extra-virgin olive oil, for drizzling

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