This is a healthy vegetable soup, easy to make with items you have on hand. You can add any vegetabes you like, but the onion, carrot and celery are the base of this soup. The chef's trinity.
Ingredients:
2 oz nitrate-free diced pancetta, or 3 strips uncooked bacon, diced
32 oz good quality chicken stock
1 small onion, chopped
4 stalks celery, chopped
3 carrots, chopped
1 medium zuchinni, chopped
1 14 oz can whole yellow or red tomatoes (I order a case of the yellow from Cento because they have less acid, and I prefer them).
1 bay leaf
1 tsp dried dill
1 tsp dried parsley
Kosher salt
Freshly ground pepper
1 cup Lentils ( I used Trader Joe's red split lentils, they appear yellow in the soup. They naturally thicken the soup, and add tons of protien.
Directions:
In a large pot, add the pancetta with 2 tbsp olive oil and saute until browned. Remove the pancetta and set aside for later. In the same pot, add the onion, celery and carrot, along with a sprinkle of salt and pepper, and saute until fairly soft. Add the zuchinni and saute for 3 minutes. Add the tomatoes, breaking up as you go. Add the chicken stock, bay leaf, and herbs. Let simmer on low for about 1/2 hour.
Meanwhile, rince 1 cup of lentils, and place in saucepan with 3 cups water. Bring to a boil and reduce to simmer, cover and cook for about 8 minutes. Cook longer for whole lentils. Then set aside.
I used an immersion blender to partially puree the soup, leaving some of the zuchinni intact. This is just a preference, you do not have to do this step.
Test for salt and pepper and adjust. Take out the bay leaf. Add the pancetta back to the soup, and serve, adding the lentils to each bowl individually.
As always, using Kosher salt and fresh ground pepper makes a big difference in taste. They are very inexpensive and a good way to boost flavors.