Vegetarian, Low-Fat Lentil & Escarole Soup

Ingredients

• 1 olive oil
• 1 onion
• chopped
• 1 celery rib
• chopped
• 1 carrot
• chopped
• 1 clove garlic
• minced
• 2 large tomatoes
• peeled
• seeded and chopped
• 12 lb lentils
• picked over and rinsed
• salt
• freshly ground black pepper
• 1 head escarole
• 1 pound
• 12 cup freshly grated parmesan cheese

Instructions

1. In a large pot, heat oil over medium heat.
2. Add onions, celery and carrots.
3. Cook, stirring frequently, until the vegetables are soft, 8 to 10 minutes.
4. Stir in garlic and cook for 1 minute.
5. Add tomatoes, reduce the heat to low and cook, stirring often, for 5 minutes longer.
6. Add lentils and 6 cups cold water to the pot.
7. Bring to a simmer and cook, partially covered, until the lentils are tender, about 45 minutes.
8. Season with salt and pepper.
9. Meanwhile, wash escarole leaves, stack and cut crosswise into 1/2-inch-wide strips.
10. When the lentils are tender, stir in the escarole.
11. Return the soup to a simmer; cook until the escarole is tender, about 10 minutes.
12. Ladle into bowls, sprinkle with cheese and serve.