Lentil & Escarole Soup (Cook'S Illustrated)

• 1/4 cup olive oil
• 1 medium carrot, diced
• 1 medium onion, finely diced
• 1 celery, finely diced
• 6 garlic cloves, thinly sliced
• 2 tablespoons chopped parsley
• 4 cups low sodium chicken broth
• 3 cups water
• 1 (14 1/2 ounce) can small diced tomatoes
• 8 ounces brown lentils
• 1 parmesan cheese, rind (about 2 inches by 4 inches)
• 2 bay leaves
• 1 head escarole, cut into 1/2 inch wide strips (about 8 ounces)
• salt
• pepper
• parmesan cheese (to garnish)

1. Heat the olive oil in a 6 qt heavy sauce pan or dutch oven over medium heat until it starts to shimmer.
2. Add the onion, garlic, celery, carrot, parsley and 3/4 teaspoon of salt. Cook until the vegetables are soft and reduced -- about 15 -20 minutes, stirring occasionally.
3. Increase the heat to medium high, add the broth, water, tomatoes, lentil, Parmesan rind & bay leaves and bring to a boil.
4. Reduce heat, cover, and simmer for 1 hour - 1 1/4 hours until the lentils are soft.
5. Stir in escarole and cook for about 5 minutes until wilted. Salt and pepper to taste.
6. Garnish with a drizzle of olive oil and grated Parmesan cheese.

olive oil, carrot, onion, celery, garlic, parsley, chicken broth, water, tomatoes, brown lentils, parmesan cheese, bay leaves, head, salt, pepper, parmesan cheese

Taken from www.food.com/recipe/lentil-escarole-soup-cooks-illustrated-407680 (may not work)