Recipe: Yellow Split Pea Soup with Autumn Squash and Kale (or Swiss Chard)

YELLOW SPLIT PEA SOUP WITH AUTUMN SQUASH AND KALE

"Like all soups based on legumes, this one thickens considerably as it cools. If you make it ahead, you will need to thin it with a mixture of broth and water in equal amounts."

2 tablespoons olive oil
2 to 3 ounces pancetta, minced
1 large onion, minced
4 cloves garlic, minced
2 cups dried yellow split peas
1 fresh rosemary sprig, 4 inches long
4 cups homemade or canned low-sodium chicken broth (plus more if needed for thinning)
4 cups water
Salt and freshly ground black pepper (to taste)
1/2 pound peeled hard-shelled squash (such as kabocha or butternut), cut in 1/3-inch dice
1/2 pound plum (Roma) tomatoes, peeled, seeded and diced
1/3 pound kale or green chard, ribs removed

Heat olive oil in a large pot over moderate heat. Add pancetta and saute until it renders some of its fat, about 3 minutes.

Add onion and garlic and saute until onion is soft and sweet, about 10 minutes.

Add split peas, rosemary, 4 cups chicken broth and 4 cups water. Bring to a simmer, cover and adjust heat to maintain a simmer. Cook until split peas are completely soft, 45 minutes to 1 hour. Taste often and remove rosemary sprig when rosemary flavor is strong enough. (It should be subtle.) Season soup with salt and pepper.

Stir in squash and tomatoes. Stack kale leaves a few at a time and slice into ribbons about 1/4-inch wide. Stir them into the soup, cover and cook until squash and kale are tender, about 20 minutes.

If soup is a little thick, thin with additional chicken broth and water (in equal amounts). Taste and adjust seasoning before serving.

Makes 6 servings
Source: Fresh From the Farmers' Market by Janet Fletcher