Sicilian Lentil, Vegetable, and Pasta Soup

I made a full recipe in a 3-qt crock, so it was quite full. After 6+ hours, the lentils were still quite crunchy, so I moved this to a Dutch oven to finish cooking. Used ditalini for the pasta; I had thought they might be too small for the chunky veggies, but they were perfect. Used about a cup of chicken stock that needed to be used as part of the liquid (otherwise water).

We thought this had a surprisingly full taste considering that it's just veg and water.