Italian Lentil Soup – Zuppa Di Lenticchie
Ingredients
6 Ounces lentils, green or brown
4 Ounces split peas
6 Cups vegetable stock, or chicken stock
1 Cup white wine
1 Pint cherry tomatoes
1 onion, chopped
2 carrots, large, chopped
2 Stalks celery, chopped
4 Cups kale, Tuscan, chopped
1 Teaspoon garlic powder
1 Teaspoon salt
1 Teaspoon black pepper
½ Teaspoon Italian seasoning
olive oil
Optional garnishes:
fresh basil
olive oil
Croutons (Optional Garnish):
4 Slices italian bread, thick cut
olive oil
salt
Italian seasoning
Directions
Preheat the oven to 400 degrees F.
In a soup pot, add the carrots, celery, onion, and a couple Tablespoons of olive oil. Mix together and saute over medium high heat until the vegetables begin to soften and gain some color.
Add the lentils, split peas, and seasonings to the pot, stir well.
Deglaze the pan with 1 cup of white wine. Reduce heat, cover and let simmer for 5 minutes.
Add 6 cups of broth to the pot, stir, then cover and let simmer for 15 minutes.
While the soup is simmering, slice the cherry tomatoes in half.
After the soup has simmered for about 15 minutes, add the sliced cherry tomatoes. At this time if you prefer the kale to be tender add the chopped kale now, or if you prefer a crunchier kale you can add just before serving.
Cover and let soup simmer for another 10 minutes.
While the soup is simmering you can make the croutons, cut the bread into roughly 1” cubes. Spread the bread onto a baking sheet. Drizzle the bread with 2 to 3 Tablespoons of olive oil, season with ½ teaspoon Italian seasoning and salt to taste. Toss everything around to ensure even seasoning then bake in the preheated oven for approx 10 minutes or until just light golden brown. Remove from the oven and let cool.
The soup is ready when the lentils and vegetables are all soft.
Serve with fresh basil, a drizzle of olive oil, and the fresh croutons.
