One-Pot Lentil & Vegetable Soup with Parmesan

Nutrition Notes

Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 cups fresh or frozen chopped onion, carrot and celery mix
• 4 cloves garlic, chopped
• 4 cups low-sodium vegetable or chicken broth
• 1 1/2 cups green or brown lentils
• 1 (15-ounce) can unsalted diced tomatoes, undrained
• 2 teaspoons finely chopped fresh thyme
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/2 teaspoon crushed red pepper
• 1/2 cup grated Parmesan cheese
• Parmesan rind (optional)
• 3 cups packed roughly chopped lacinato kale
• 1 1/2 tablespoons red-wine vinegar
• Chopped fresh flat-leaf parsley for garnish

Preparation

1. 1

   Step 1

   Heat oil in a Dutch oven or large pot over medium heat. Add onion, carrot and celery mix; cook, stirring occasionally, until softened, 6 to 10 minutes. Add garlic; cook, stirring often, until fragrant, about 30 seconds.
2. 2

   Step 2

   Stir in broth, lentils, tomatoes, thyme, salt, pepper, crushed red pepper and Parmesan rind, if using. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook, stirring occasionally, until the lentils are almost tender, 15 to 25 minutes, adding water as needed to thin to desired consistency.
3. 3

   Step 3

   Stir in kale. Cook, covered, until the kale is tender, 5 to 10 minutes. Remove and discard the Parmesan rind, if using. Stir in vinegar. Divide the soup among 6 bowls; sprinkle with Parmesan. Garnish with parsley, if desired.

4. Bon appetit!