Lentil soup with red squash and fennel (Minestra de lenticchie con zucca e finocchi) from Verdura: Vegetables Italian Style by Viana La Place

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Notes about this recipe

  • clcorbi on January 15, 2017

    My boyfriend said this soup "tastes like it's from Panera," which he meant as a compliment, and which I totally agree with. We really enjoyed it! I used butternut squash, added a handful of chopped celery in with the fennel, and used a pretty significant amount of red pepper flakes to give this soup a little heat. The most significant thing to point out is that, in my experience, the four cups of water called for in this recipe are not nearly enough. Maybe my fennel bulb was much larger than usual (although I don't think so), or maybe it was the extra handful of celery I threw in, but I had to add three extra cups of water to bring this soup to an acceptable soup-iness. It would have been like a paste otherwise. I blended a portion of the soup before serving which gave it a really lovely, velvety texture. I would definitely make this again as it was a delicious, comforting winter soup.

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