Tomato, Kale, and Red Lentil Bean-a-Strone Soup

One of the activities I enjoy most is reinventing classic recipes based on my cravings and what vegetables happen to be in my fridge. This lovely, spicy, veggie-packed soup was inspired by the classic minestrone, but adapted to be gluten-free and full of extra protein with the addition of lentils and great northern white beans. The prep is super (souper?) simple, so much so I almost can’t believe how much flavor it brings to the bowl. It’s also vegan, but I encourage adding a touch of fresh grated parmesan for the finish. If possible, enjoy al fresco.

• Garlic cloves

• Yellow onion

• Olive oil

• Diced tomatoes (San Marzano style is preferred)

• Great northern white beans

• Red lentils

• Lacinato kale

• Chicken stock

• Cayenne pepper

• Chile powder

• Coriander

• Paprika

• Cumin

• Bay leaf

• Parmesan (optional)

1. Mince 3 large cloves of garlic and dice half of 1 large yellow onion. Add to a soup pot over medium heat, and swirl with 3 tablespoons of olive oil. Saute for 6-8 minutes until onions are translucent.

2. Add ½ teaspoon cayenne pepper, 2 teaspoons chile powder, ½ teaspoon coriander, ½ teaspoon paprika, and 1 ½ teaspoons of cumin to soup pot with the onions and toss together.

3. Rinse 1 cup of red lentils, then add to soup pot with 1 14 oz can diced tomatoes, 1 bay leaf, and 4 cups of chicken stock.  Add 10-15 grinds of salt and 5-10 grinds of pepper. Cover and bring to a boil, then simmer on low for 20 minutes.

4. While soup is simmering shred 2 cups of lacinato kale by removing the leaves off the ribs. Discard the ribs, and after the soup has simmered for 20 minutes, add the kale and simmer for 5 minutes more. Remove the bay leaf, then ladle into bowls and top with fresh grated Parmesan if desired.