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Yields6 Servings

 1 tbsp extra-virgin olive oil
 ½ white onion, finely chopped
 3 carrots, finely chopped
 3 ribs celery, finely chopped
 3 cloves garlic, minced
 6 sprigs fresh thyme
 1 cup French green lentils, rinsed
  cup flat leaf parsley, finely chopped
 ½ tsp salt, plus more as needed
 ½ tsp ground black pepper, plus more as needed
 3 cups vegetable broth
 1 (15-ounce) can cannellini beans, rinsed and drained
 1 bunch of curly kale, washed, tough stems removed and leaves shredded
 Splash of balsamic vinegar, plus more as needed
 Optional: grated Parmesan and freshly cracked pepper

1. In a large pot over medium heat, heat the oil. Add onion, carrots, celery and garlic and cook, stirring occasionally until the vegetables are soft, about 10 minutes


2. Stir in thyme, parsley, salt and pepper. Then add the lentils and vegetable broth; bring to a boil. Stirring several times

3. Once boiled, reduce heat to low and cover pot and simmer until lentils are cooked, 25-30 minutes


4. Add the beans, kale and vinegar. Simmer until the kale is tender, about 8 minutes

5. Remove the thyme and season with salt, pepper and vinegar to taste

OPTIONAL: add grated Parmesan cheese, few twists of freshly cracked pepper and toasted crusty bread on the side to dunk into soup


Refrigerate in airtight container for 3 days or freeze for up to 2 months

Nutrition Facts

Servings 6