INGREDIENTS
1 cup
carrots
1 cup
celery
8 servings
crusty bread
1 tsp
dried basil
2 cups
dried green lentils
1 tsp
dried thyme
8 servings
fresh basil
4 cloves
garlic
3 cups
kale
1 tsp
oregano
8 servings
parmesan
1 pinch
red pepper flakes
1 tsp
salt
3 tbsp
tomato paste
26 ozs
tomatoes
6 cups
vegetable broth
1
yellow onion
2 media
yukon gold potatoes