How to make
Finely chop the onion and garlic and dice the potatoes, carrots and celery.
Fry the onions, carrots, celery and potatoes in heated oil, until they soften. Add the garlic and fry for another minute.
Pour the water and when it boils, add the broth cube, tomatoes, thyme, basil, oregano, salt and paprika.
Reduce the heat and add the lentils along with the tomato puree. Simmer for 45 minutes, or until the lentils soften. If necessary, add more water.
The kale is added and chopped, but not too finely.
The tomato soup is seasoned with more salt, if needed and left for a few more minutes before being removed from the heat.
The Tuscan Tomato Soup is ready.
