Chunky Veggie Soup with Rosemary & Parsley

Prep Time: 15

Cook Time: 45

Total Time: 1

Serves 6

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)

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.