Autumn Zuppa Di Fagioli (Bean Soup)

sweetpotatosoul.com

Brittany Bucey

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1 large leek green removed, and sliced ¼-inch thick OR 1 diced yellow onion

3 cloves of garlic minced

3 stalks of celery diced

1 26- oz box of San Marzano diced tomatoes

2 carrots diced

2 cups honey nut or butternut squash cubed ½-inch thick

2 cups fingerling or yukon potatoes cubed ½-inch thick

1 14- oz can cannellini beans or 2 cups freshly cooked

1 cup cooked lentils any but red lentils will do

2 vegetable bouillon cubes + 6 to 8 cups of water or 6 to 8 cups vegetable stock

1 bay leaf

1 large rosemary stalk fresh

2 tsp dried basil

1 tsp dried thyme

½ tbsp fennel seeds

1 tsp dried chili flakes + more for serving

1 tsp black pepper

½ bunch kale chopped, about 4 cups raw (optional)

1 loaf Italian bread like ciabatta sliced and toasted at time of serving

Directions at sweetpotatosoul.com

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