This lentil-vegetable soup is packed with kale and tomatoes for a filling, flavorful main dish.
If you have it, the Parmesan cheese rind adds nuttiness and gives the broth some body.
If you avoid cheese made with rennet, look for vegetarian Parmesan cheese, which is made without it.
Antonis Achilleos
Add 4 cloves garlic; cook, stirring often, until fragrant, about 30 seconds.
Bring to a boil over medium-high heat.
Stir in 3 cups kale.
Cook, covered, until the kale is tender, 5 to 10 minutes.
Remove and discard the Parmesan rind, if using.
Stir in 1 12 tablespoons vinegar.
Divide the soup among 6 bowls; sprinkle with Parmesan.
Garnish with 4 tablespoon parsley, if desired.
To make ahead
Refrigerate for up to 5 days or freeze for up to 2 months.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
