sig's Italien Vegetable Soup with Crostoni

• 250 grams butternut squash or pumpkin, peeled and cubed
• 180 grams Cavolo Nero or other dark green curly cabbage cut into small pieces
• 200 grams castelluccia or puy lentils, canned, well drained
• 200 grams potatoes peeled and cubed
• 1 large carrot, cubed
• 50 grams leeks, thinly sliced
• 50 grams onions, thinly sliced
• 1 bay leaf
• 1 large cup fine grated parmesan
• 50 grams butter
• 3 vegetable stock cubes
• 1 pinch each salt and pepper
• 12 small slices of white bread

1. Prepare all the vegetables as stated.
2. Add about one liter of water to a 2 liter pot.Add onions and leeks bring to boil.
3. After about 3 minutes add the drained lentils and the bay leaf simmer for about 20 minutes.Add the cabbage,after.
4. 2 minutes add the carrots, then 5 minutes later add the squash or pumkin.
5. Season then add the potatoes.
6. leave to simmer for about 5 minutes, add stock cubes to taste.
7. Season and add a little water if needed
8. sprinkle the bread with parmesan , heat cbread with cheese under grill.
9. Add soup to bowl and add one slice of the bread to bowl add a little butter on top.
10. Top the first slice with another grilled slice of bread again adding a little butter.
11. Heat the soup under grill,( broiler) for 2-3 minutes, serve straight away.

butternut squash, cabbage, puy lentils, potatoes, carrot, leeks, onions, bay leaf, parmesan, butter, vegetable stock cubes, salt, white bread

Taken from cookpad.com/us/recipes/335777-sigs-italien-vegetable-soup-with-crostoni (may not work)