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