Preparation:

1. For the Cotechino, place in a pot with enough water to cover sausage and allow to come to a boil.  Lower heat and cook for about 30 minutes on a slow boil.  Remove and keep covered until ready to use.  If using sausage, grill or brown on slow heat until cooked.  In a 12 quart pot, heat the olive oil and butter over medium heat until foaming. Add the onions and cook, stirring, until wilted, about 6 minutes. Add the prosciutto and bay leaf and cook until the prosciutto fat turns translucent, about 2 minutes. Add the lentils and stir well. Add the chicken broth, increase the heat to high and bring to a boil, adjust the heat to simmering and cook 30 minutes. 2. Add celery, carrots, salt, pepper and basil. Cook until lentils are tender, another 15 to 30 minutes. 3. Cook the tubettini in a medium pot of boiling salted water until al dente --tender but firm. 4. Dice the sausage into 1/2 inch pieces and return it to the soup, cook for another 15 to 20 minutes. Drain the tubettini thoroughly and add to soup. Bring the soup to a boil and serve. Garnish with cheese if desired.
Per Serving: 555 Calories (27.5% from fat); 20g Fat (5g Sat, 7g Mono, 2g Poly); 53g Protein; 65g Carbohydrate; 25g Dietary Fiber; 33mg Cholesterol; 654mg Sodium.  Food Exchanges: 4 Grain (Starch); 5 Lean Meat; 1/2 Vegetable; 2 Fat.