This soup is very old world and I’ve tried it made many different ways, with and without a lot of veggies, spicy or plain, with or with out pasta! But as a favorite I make it just as pictured, a hearty healthy stand alone soup with lots of veggies and lots of flavor❤ Add a combination of Parmesan & Romano cheeses on top as your serving and it’s delectable. On a cold day you’ll love it!
2 tablespoons olive oil
3 tender celery stalks with leaves, small dice
2 carrots , peeled and small dice
1 medium sweet onion, small dice
3 garlic cloves, minced
salt & pepper to taste
1 quart vegetable or chicken broth, plus more if needed
1 (15-ounce) can diced tomatoes with their juices
2 cups lentils (1 bag) rinsed and drained
1 teaspoon Italian seasonings+
1 small head of escarole, rinsed and chopped
Heat the oil in a large saucepan on medium, add the celery, carrots and onion, cook stirring occasionally until vegetables have soften. Stir in the garlic and cook until fragrant about another min. Season veggies with the Italian seasonings and several pinches of salt & pepper while continuously stirring them around in pan, taste to liking.
Now add the broth, tomatoes with their juices and the lentils, stir to combine. Cover and bring to a slow bubble … Once simmering, reduce the heat to low and continue to let Soup simmer until the lentils & vegetables are soft and tasty, season with more salt or pepper if needed. Add the escarole and stir until wilted. Let simmer a while longer to reduce and let thicken slightly more. Serve hot garnished with shredded cheeses and a drizzle of olive oil on top❤️