Garlicky Lentil Soup

• 2 tablespoons olive oil
• 1 whole head garlic, peeled and minced
• 3 carrots, diced
• 2 stalks celery, diced
• 1 onion, minced
• 6 cups chicken stock or 6 cups beef stock
• 1 (28 ounce) candiced plum tomatoes
• 12 cup green lentil
• 1 12 cups small soup pasta
• 1 small zucchini, thinly sliced
• 14 cup chopped fresh parsley
• salt and pepper

1. In a Dutch oven, heat the oil over medium heat.
2. Cook the garlic, stirring, 2 minutes or until soft but not brown.
3. Add the carrots, celery and onion.
4. Cook, stirring, 3 minutes.
5. Stir in the stock, tomatoes with their juices, and lentils.
6. Bring to a boil over high heat.
7. Reduce the heat to medium; simmer, covered, for 20 minutes, stirring occasionally.
8. Add the pasta; simmer 15 to 20 minutes or until the pasta and lentils are tender.
9. Stir in the zucchini and parsley; simmer 2 minutes or until the zucchini is tender.
10. Season with salt and pepper to taste.

olive oil, head garlic, carrots, stalks celery, onion, chicken stock, tomatoes, green lentil, pasta, zucchini, parsley, salt

Taken from www.food.com/recipe/garlicky-lentil-soup-119493 (may not work)