Vegetarian Zuppe Toscana

Servings: 4

• 4 celery stalks diced

• 2 full carrots peeled and diced

• 1 small yellow onions diced

• 1 bunch of kale cut into pieces

• 2 potatoes peeled and diced

• 4 cups vegetable broth

• 1tsp fennel seeds

• 1 pinch red pepper flakes

• 1 cup lentils

• 2tsp smoked paprika

• 1tbsp dried sage

• 2tsp Italian herbs dried

• Parmesan cheese to top

• 1tbsp evoo

1. Add celery, carrots, onion and evoo to pan and sauté until soften.

2. Add potatoes and cook for another 5 minutes, stirring often.

3. Add vegetable broth, lentils and spices. Bring to a boil.

4. Turn down heat and simmer until potatoes and lentils are soft and fully cooked.

5. Add in kale and mix well to combine until wilted.

6. Top with Parmesan cheese and serve!