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Chunky Veggie Soup with Rosemary & Parsley

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Serves 6

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 pound leeks, (about 1 large or 2 medium), white and light green parts only, halved lengthwise, washed well, and chopped
  • 4 lacinato kale leaves, stems finely diced, leaves torn
  • 1½ teaspoons sea salt
  • Freshly ground black pepper
  • 4 garlic cloves, chopped
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 3 medium carrots, chopped on the bias into 1-inch pieces
  • 2 medium Yukon Gold or yellow potatoes, chopped into 1-inch pieces
  • 1 delicata squash, halved lengthwise, seeded, and chopped into 1-inch pieces
  • Stems from 1 bunch fresh parsley, bundled, plus parsley leaves for garnish
  • 4 cups vegetable broth
  • 2 cups water
  • 2 tablespoons apple cider vinegar
  • Freshly grated Parmesan or pecorino cheese, for serving (optional)

Instructions

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the leeks, kale stems, 1 teaspoon of the salt, and several grinds of pepper and cook, stirring occasionally, for 5 to 8 minutes, or until softened. Add the garlic and rosemary and cook, stirring, for 1 minute.
  • Add the carrots, potatoes, squash, parsley stem bundle, broth, water, apple cider vinegar, and the remaining ½ teaspoon salt. Cover and simmer, stirring occasionally, for 30 to 35 minutes, or until the potatoes and carrots are tender.
  • Uncover and remove the parsley stem bundle. Stir in the kale leaves, cover, and simmer for 5 minutes. Season to taste and serve topped with parsley and Parmesan, if desired.