For this soup I recommend using a cast iron dutch oven. If you don't have one, any heavy bottom large pot will do. Like most soups this zuppa freezes well, so make plenty! Also, you may have noticed the small squashes in the photo. They're called honey nut squash, and I think they are basically a mini butternut squash. However, they are sweeter and way cuter :)
Prep Time15 minutesmins
Cook Time40 minutesmins
Course: Soup
Keyword: autumn, fall, winter
Servings: 8
Author: Jenné
Ingredients
1large leekgreen removed, and sliced 1/4-inch thick OR 1 diced yellow onion
3clovesof garlicminced
3stalks of celerydiced
1 26-ozbox of San Marzano diced tomatoes
2carrotsdiced
2cupshoney nut or butternut squashcubed 1/2-inch thick
2cupsfingerling or yukon potatoescubed 1/2-inch thick
1loaf Italian bread like ciabattasliced and toasted at time of serving
Instructions
Heat a few tablespoons of olive oil in your large heavy bottom pot.
Add the leek, garlic, and celery, plus a dash of sea salt, and sauté until they begin to soften.
Pour in your diced tomatoes, and stir well.
Add the carrots, squash, tomatoes, beans, and lentils. Stir well, and let the vegetables simmer in the tomatoes for 2 minutes.
Add the bouillon and water (or veggie stock), followed by the bay leaf, rosemary, basil, thyme, fennel seeds, and chili flakes. Stir well, and bring to a boil. If you'd like the soup more soupy add more liquid.
Reduce the boil to a light simmer, and cook for 30 minutes, or until the hard veggies (carrots and potatoes) are tender. Keep the lid ajar.
If you are using kale, stir it in for the last 5 minutes of cooking.
Season to taste with black pepper and sea salt.
Though I don't usually remove the stalk of rosemary or the bay leaf, be careful they don't end up in your serving bowl.
Serve the soup with a thick slice of toasted bread and a sprinkle of red chili flakes.