Lentil Soup (Italian Vegetable)

Ingredients

The soup base

• 2 Tbsp olive oil
• 1 ½ cups diced carrots
• 1 ½ cups diced yellow onions
• 1 ½ Tbsp minced garlic
• 4 (14.5 oz) cans vegetable broth
• 2 (14.5 oz) cans diced tomatoes
• 1 ¼ cups dried brown lentils
• 1 ½ tsp dried basil
• ½ tsp dried oregano
• ½ tsp dried thyme
• Salt and freshly ground black pepper to taste

Vegetables

• 1 ½ cups diced zucchini
• 2 cups packed chopped kale or spinach

Finishing touches

• 1 Tbsp fresh lemon juice
• Parmesan cheese, for serving (optional)

Instructions

Nutrition Facts (estimated)