ITALIAN LENTIL SOUP

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil
• 2 cups diced white onion (about 1 large onion)
• 1 cup diced carrots (about 2 large carrots, peeled)
• 1 cup diced celery (about 2 celery stalks, leaves removed)
• 4 cloves garlic, peeled and minced
• 7-8 cups vegetable or chicken stock
• 1 cup rinsed lentils (red, green or brown)
• 1 (15-ounce) can fire-roasted diced tomatoes
• 2 bay leaves
• 1/4 teaspoon dried thyme
• 1/4 teaspoon freshly-ground black pepper
• pinch of crushed red pepper
• 2 cups roughly-chopped collard greens
• optional toppings: freshly-grated Parmesan cheese, finely-chopped fresh parsley or basil

DIRECTIONS:

1. Heat oil in a large stockpot over medium-high heat.  Add onion, carrots and celery, and saute for 6-7 minutes, stirring occasionally, until the onion is soft and translucent.  Add the garlic and saute for an additional 1-2 minutes until fragrant, stirring occasionally.

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