Minestrone Soup

2 tsp. olive oil

1 yellow onion, diced

2 carrots, peeled & chopped into half moons

3 ribs celery, chopped

1 gold potato, diced into bite-size pieces

2 tsp. fresh rosemary, minced

4-5 cloves garlic, minced

pinch of red pepper flakes

1 can (14.5 oz.) diced tomatoes

1/2 Cup dried lentils

7-8 Cups chicken or vegetable broth

1 cup pasta (small shapes like orzo or shells or whatever)

3-4 Cups kale, cut into small pieces

2 tsp red wine vinegar

juice from 1/2 lemon

1/3 Cup fresh parsley, chopped

7-8 basil leaves, minced

salt

ground pepper

1. in a large pot, heat the oil over medium heat. Add the onion, carrots, and celery and sauté until the onion starts to look golden brown. Add the potato, rosemary, garlic, and pepper flakes. Cook for another minute before adding the tomatoes and lentils. Cook another 30 seconds.

2. Pour in the broth, bring to a boil, reduce heat and let simmer about 15 minutes until lentils are almost cooked and potato is tender (about 15 minutes). Add some salt and pasta - cook according to pasta box directions. Fold in the kale about 2 minutes before pasta is done.

3. Add in vinegar and lemon juice. Remove from heat and add parsley and basil. Stir together and let sit for a minute or two. Taste and season accordingly.