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 just ¼ tsp red chile flakes and cook until fragrant, about 1 minute. Add kale and cook until wilted, 2 to 4 minutes. (4-serving meal: use 4 tsp olive oil, ½ tsp red chile flakes). TIP: Add more red chile flakes if you prefer more spice.

Add 4½ cups water, lentils, cannellini beans, broth concentrate, and a pinch of salt and pepper to the pot with the vegetables and bring to a boil. Reduce heat to a simmer and cook until kale and lentils are tender, 20 to 25 minutes. Turn off heat and cover to keep warm. (4-serving meal: use 9 cups water). TIP: To “sort” lentils (as noted in the ingredient list) means to look for and discard any naturally occurring debris or stones.

Heat 1 tbsp olive oil in a small nonstick skillet over medium-low heat. Add remaining garlic, panko breadcrumbs, and a pinch of salt and cook, stirring frequently, until breadcrumbs are golden brown, 4 to 6 minutes. (4-serving meal: use 2 tbsp olive oil).

Add 1 tbsp olive oil, 2 tbsp soup broth, and sun-dried tomatoes to a small bowl and let sit for 3 to 5 minutes. Add pesto and a pinch of salt and pepper and stir to combine. (4-serving meal: use 2 tbsp olive oil, 4 tbsp soup broth).

Divide autumn minestrone between bowls and top with garlicky breadcrumbs and a dollop of sun-dried tomato pesto. Enjoy!