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Nutrition Facts**

Instructions

• STEP 1

  Preheat a large pot over medium-high heat.

• STEP 2

  Meanwhile, peel and small dice onion.

  • 1 medium yellow onion

• STEP 3

  Once the pot is hot, add oil and swirl to coat the bottom. Add onion and cook, stirring occasionally, until starting to soften, 2-3 minutes.

  • 2 tbsp extra virgin olive oil

• STEP 4

  While the onion is cooking, wash and dry the fresh produce.

  • 4 medium carrots
  • 2 sticks celery
  • 2 medium zucchini squash

• STEP 5

  Using a strainer or colander, rinse lentils under cold water; drain and transfer to the pot with the onion.

  • 1 ⅓ cups green lentils, dried

• STEP 6

  Add broth, diced tomatoes, and spices to the pot; stir to combine, cover, and bring soup to a boil over medium-high heat.

  • 64 fl oz (8 cups) chicken or vegetable broth
  • 2 (14.5 oz) cans diced tomatoes
  • 2 tsp Italian seasoning
  • 1 ½ tsp salt
  • ½ tsp black pepper

• STEP 7

  While the soup is heating, peel, trim, and slice carrots crosswise into ¼-inch pieces. Trim and slice celery crosswise into ¼-inch pieces. Add both to the soup.

• STEP 8

  Trim and medium dice zucchini; add to the soup.

• STEP 9

  Peel and mince garlic; add to the soup and stir to combine. Once the soup comes to a boil, reduce heat to a simmer, cover, and cook until veggies and lentils are tender, about 20 minutes.

  • 2 cloves garlic

• STEP 10

  While the soup cooks, finely grate Parmesan and set aside.

  • 3 oz Parmesan cheese

• STEP 11

  When the soup is done, add vinegar and stir to combine.

  • 1 tsp red wine vinegar

• STEP 12

  To serve, divide soup between bowls and sprinkle with Parmesan. Enjoy!