Lentil Soup with Broccoli, Asparagus, and Escarole from Welcome to Claire's: 35 Years of Recipes and

Ingredients

• 1 large head organic escarole, well washed and chopped
• 1 pound organic green or brown lentils, picked over for stones
• 3 teaspoons sea salt
• 4 quarts water
• 16 baby organic carrots, cut into quarters
• 1 28-ounce can organic whole peeled tomatoes in juice, crushed with your hands
• 2 large organic yellow onions, coarsely chopped
• 5 large cloves organic garlic, sliced
• ⅓ cup extra-virgin olive oil
• 2 organic bay leaves
• 1 large bunch organic asparagus, tough ends trimmed and discarded (or saved to make a broth), stalks and tips cut into ½-inch pieces
• 2 organic broccoli crowns, chopped
• 1 teaspoon dried organic basil