Italian Lentil Soup

• 1 cup Finely Chopped Onions
• 1 cup Finely Chopped Carrots
• 1 cup Finely Chopped Celery
• 2 whole Garlic Cloves, Minced
• 4 Tablespoons Olive Oil
• 4 Tablespoons Whole Plum Tomatoes, Cored, Seeds Removed & Diced
• 5 cups Homemade (or Store Bought) Chicken Broth
• 1-1/2 cup Dried Lentils
• 1/2 cups Chopped Fresh Parsley
• Salt and Pepper
• 1 teaspoon Dried Italian Seasoning Spice
• 1 whole Prosciutto Rind and/or Ham Bone For Flavoring Broth (optional)

1. Saute the onions, carrot, celery, and garlic in the olive oil until tender, and then add the tomatoes and broth. Bring to a boil and then add the lentils, chopped parsley, seasonings, and prosciutto rind or sausage meat, if using. Reduce the heat to low, and cook until the lentils are tender, about 20 to 30 minutes.
2. Note: A little pasta or rice cooked separately, may be added to the soup. If the soup gets too thick, simply add enough additional broth or water to get the right consistency.
3. To serve: We love to serve this soup warm with a drizzle of really good extra virgin olive oil and some grated Parmesan cheese on top.

onions, carrots, celery, garlic, olive oil, tomatoes, chicken broth, dried lentils, fresh parsley, salt, spice

Taken from tastykitchen.com/recipes/soups/italian-lentil-soup/ (may not work)