Minestrone

Ingredients

• 4 tablespoons olive oil
• 1 yellow onion, chopped
• 2 carrots, chopped
• 2 ribs celery, chopped
• 2 tablespoons tomato paste
• 2 cups chopped seasonal vegetables (Butternut squash, zucchini, potatoes, parsnips, etc.)
• ¾ cup French green lentils, rinsed (Timeless Foods)
• 4 cloves garlic, minced and mashed with ¼ teaspoon kosher salt
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme (or a few sprigs fresh)
• ¼ teaspoon red chili fl akes
• 1 (28-ounce) can San Marzano–style tomatoes with liquid (Bianco DiNapoli)
• 4 cups water
• 2 cups vegetable broth (Emeril boxed broth or Edward & Sons dry bouillon)
• 2 bay leaves
• 1 cup dried orecchiett e pasta (Rustichella d’Abruzzo)
• 1½ cups cooked cannellini beans (home cooked or 1 [15-ounce] can, rinsed and drained)
• 2 cups green or black kale, stemmed and thinly sliced
• ½ fresh lemon
• Parmigiano-Reggiano
• Freshly ground black pepper
• Flake salt