Winter Vegetable Soup

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion diced
  • 3 celery stalks diced
  • 3 medium carrots trimmed, peeled, and diced
  • 2 medium zucchini ends trimmed and chopped into ¾-inch chunks
  • 3 small Yukon gold potatoes scrubbed and chopped into ¾-inch cubes
  • ¾ cup split red lentils
  • 1 cup (240 mL) canned chopped tomatoes with their juices
  • 2 pieces of parmigiano-reggiano rind
  • 2 dried bay leaves
  • 3-4 sprigs of fresh thyme
  • 5 cups low-sodium chicken stock or vegetable broth
  • 1 teaspoon kosher salt plus more to taste
  • freshly ground black pepper
  • 2-3 cups finely sliced savoy cabbage reserved for later

For Serving:

  • extra virgin olive oil for drizzling
  • freshly chopped flat-leaf parsley or basil, for garnishing
  • freshly grated parmigiano-reggiano cheese
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