1. Finely chop the onion, garlic and rosemary. Heat a little olive oil in a large soup pan and gently sauté them.
2. Peel the carrots and cut them into chunks. Slice the celery. Add both to the pan and cook for a few minutes.
3. Stir in the tomato purée and cook for 1 minute to remove its acidity.
4. Add 2 litres of water and the stock cubes. Bring to the boil.
5. Rinse the lentils under cold water and add them to the soup. Simmer gently for 10 minutes.
6. Add the fusilli and cook for another 7 minutes until the pasta is al dente.
7. Finely chop the parsley and grate the Parmesan.

To serve

1. Ladle the soup into deep bowls.
2. Sprinkle with parsley, Parmesan and a pinch of chilli flakes.
3. Finish with a drizzle of extra virgin olive oil.

A comforting, flavourful Italian classic – simple, hearty and full of goodness.