Lasagna Minestrone Soup with Lentils and Kale by Letty’s Kitchen

– 2 tablespoons olive oil
– 1 large onion, diced (about 2 cups)
– 3 cloves garlic, minced
– 3 cups diced carrots
– 1 cup diced celery
– 1 (28-ounce) can diced tomatoes
– 1 cup French green lentils, (sorted and rinsed)
– 8 cups vegetable broth
– 2 bay leaves
– 1 bunch kale, (stems removed and discarded, leaves coarsely chopped)
– 6 whole wheat lasagna noodles (broken in large pieces
– 1 1/2 teaspoons sea salt (plus more, to taste)
– 1/2 teaspoon freshly ground black pepper
– Pecorino Romano or Parmesan cheese, (optional)

Prep Time: 15 min
Cook Time: 26 min
Total Time: 41 min