Hearty Lentil Minestrone with Ditalini

Ingredients

2 Tbsp (30 mL) olive oil

1 cup (250 mL) onion, small dice

1 cup (250 mL) carrots, small dice

1 cup (250 mL) celery, diced

3 Tbsp (45 mL) garlic, minced

1 ½ tsp (7 mL) dried oregano

1 tsp (5 mL) dried basil

½ tsp (2 mL) dried thyme

1 tsp (5 mL) smoked paprika (optional)

1 bay leaf

1 ½ cups (375 mL) whole red lentils, rinsed

1 can (28 oz/ 796 mL) diced tomatoes

2 Tbsp (30 mL) tomato paste

2 quarts (2 L) vegetable stock

½ cup (125 mL) zucchini, diced

½ cup (125 mL) red bell pepper, diced

1 ½ cups (200 g) ditalini pasta

2 cups (500 mL) kale or spinach, chopped (optional)

1 Tbsp (15 mL) balsamic vinegar (optional)

salt and pepper, to taste

fresh parsley, for garnish

grated Parmesan, for garnish