*You can use a big stock pot or crock pot (low 7-8 hours; high 5-6 hours) if you don’t have a Dutch Oven.
8 cups of vegetable broth (have a little more on hand, just in case )
1 cup diced carrots
1 cup butternut squash, peeled and cubed
1 cup diced celery, plus a few stalks (you’ll remove the stalks later)
1/2 sweet onion, halved (you’ll remove this later)
3-4 garlic cloves, minced
1 cup green lentils
3/4 cup yellow split peas
1/2 tsp. dried rosemary
1/2 tsp. oregano
1 tsp. thyme
1/3 cup EVOO
Kale, a handful or two, chopped
Small pasta noodles (I’m a fan of farfalline)
Put everything except the kale, EVOO, and pasta into your Dutch Oven. Turn the heat on low, cover, and walk away. Clean the house, do a little laundry … don’t touch your pot for a few hours! Trust me.
After 3-4 hours, remove the onion chunks and celery stalks. Put the lid back on and walk away.
After about 2 more hours, pour a few cups (I eyeball this) of soup into a blender. Add some EVOO (about 1/4 cup) and blend well. Pour blended soup back into Dutch oven, stir.
In a smaller pot, make your noodles and add them à la carte to your soup bowl. If you put the noodles directly into the soup pot to cook, the starch will change your soup’s flavor and consistency.
Add the kale to your soup pot, stir, and let it sit for 10 minutes or so. Double check for flavor and serve!
I love mine with some fresh Parmigiano-Reggiano on top and a chunk of my sea-salt rosemary bread