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Laurie David’s Sunday Soup

Here’s the perfect way to use up those vegetables languishing in your fridge.
a bowl of hearty soup
  • Yield 10 servings
  • Prep Time 45 to 70 minutes
  • Cook Time Included in prep time

Ingredients

  • Olive oil, for the pot
  • 3 cooked Italian sausages, your favorite kind, sliced
  • 3 leeks (white and light-green parts), chopped and rinsed thoroughly
  • 2 small carrots, chopped (unpeeled if organic)
  • 2 celery stalks, chopped
  • 2 big handfuls sturdy greens (kale, cabbage, or chard), chopped or torn
  • 1 1/2 cups chopped tomatoes, fresh or canned
  • 4 (or more) garlic cloves, chopped
  • 1/2 cup green (French) or brown lentils, rinsed
  • 8 cups vegetable or chicken broth (organic, if possible)
  • Salt
  • Vinegar, any type (optional)
  • Red pepper flakes (optional)

Directions

STEP 1
Get out your big Sunday soup pot and heat it over medium-high heat, then drizzle in enough olive oil to cover the bottom of the pot. Throw in the sausage (if using) and cook until nice and browned. Transfer to a plate with a slotted spoon.
STEP 2
Add the leeks to the pot and cook, stirring, until they have softened a bit, 5 to 6 minutes.
STEP 3
Add the carrots, celery, greens, tomatoes, and garlic. Stir for a few minutes until all the vegetables have gotten acquainted and are starting to soften.
STEP 4
Add the lentils, broth, and sausages (if using).
STEP 5
Let your soup simmer for 30 minutes while you read the Sunday paper.
STEP 6
Taste and adjust the seasonings–does it need salt? A splash of vinegar? A few hot pepper flakes? Make it taste perfect for you.

For more wholesome and comforting soup recipes, “5 Cozy Fall Soup Recipes“.

Photography by: Terry Brennan; Food Styling: Betsy Nelson

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