Trust me, even if you don’t go crazy for veggies, this soup will make you change your mind!
It is on my comfort food’s list and I consider it one of the best alternatives to pasta.
The recipe is mine and I think it perfectly exemplify the spirit of the Umbrian tradition. Enjoy!

 

Ingredients

  • 1 garlic clove
  • 1 onion
  • 1 tbsp of passata
  • 100g button mushrooms
  • 100g cavolo nero (kale)
  • 2 big potatoes
  • 50g shelled peas
  • 50g butternut squash
  • 50g lentils
  • 1,5 lt water
  • salt
  • Parmigiano Reggiano, grated
  • extra virgin olive oil

Time

1h 15′

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Level

easy

Serves

4

vegetarian/vegan

Directions

Peel the potatoes and butternut squash and dice into small cubes. Wash the kale, cut the stem and discard. Chop the leaves into strips. Clean the mushrooms with a dishcloth and slice. Rinse the lentils using a colander.
Heat 5-6 tbsp of olive oil in a large saucepan. Squeeze the garlic clove and finely slice the onion. Fry for 4-5 minutes until soft.
Add the passata and cook, over a low heat, stirring for one minute.
Add the lentils and shelled peas and stir for 30 seconds.
Add the remaining vegetables and 1,5 lt of water. Salt to taste.
Cook over a low heat for one hour until thick and creamy.
Halfway through, blend a very little part of the soup (about 1/3) using an hand blender (no more than 2-3 seconds! You have to leave most of the whole pieces)
Wait 10-13 minutes before serving. Sprinkle with Parmigiano and drizzle with olive oil.
Buon appetito!

TIPS: you can also top with little crostini (baked bread slices or cubes) or a fistful of fried bacon cubes.