Autumn Minestrone

Heat 2 tsp olive oil in a large pot over medium heat. Add onion, carrot, celery, and a pinch of salt to the pot and cook, stirring occasionally, until the onion is translucent, 4 to 6 minutes. Add just half the garlic and the red chile flakes, and cook until fragrant, about 1 minute. Add kale and cook until wilted, 2 to 4 minutes. TIP: Use less of the red chile flakes if you prefer less spice.

Add 4 cups water, lentils, cannellini beans, and the broth concentrate to the pot with the vegetables. Bring to a boil, then reduce heat to a simmer. Cook until the kale and lentils are tender, 20 to 25 minutes. Sprinkle with salt and pepper, turn off the heat, and cover to keep warm.

While the soup is simmering, heat 1 tbsp olive oil in a small nonstick skillet over medium-low heat. Add remaining garlic, breadcrumbs, and a pinch of salt and cook, stirring frequently, until golden brown, 4 to 6 minutes.

Add 1 tbsp olive oil, 2 tbsp soup broth, and the sun-dried tomatoes to a small bowl and let sit for 3 to 5 minutes. Add pesto and a pinch of salt and pepper.

Serve the soup family style with breadcrumbs and pesto on the side, or divide between bowls and top with breadcrumbs and a dollop of pesto. Enjoy!