One-Pot Lentil & Vegetable Soup with Parmesan

Ingredients

• Parmesan rind
• 3 cups fresh or frozen chopped onion, carrot and celery mix
• ½ teaspoon crushed red pepper
• ½ teaspoon ground pepper
• ½ teaspoon salt
• ½ cup grated Parmesan cheese
• Chopped fresh flat-leaf parsley for garnish
• 1 can unsalted diced tomatoes, undrained
• 3 cups packed roughly chopped lacinato kale
• 2 tablespoons extra-virgin olive oil
• 1 ½ cups green or brown lentils
• 4 cups low-sodium vegetable or chicken broth
• 2 teaspoons finely chopped fresh thyme
• 1 ½ tablespoons red-wine vinegar
• 4 cloves garlic, chopped