Italian Lentil Soup

This is a hearty nutritious soup that doesn't lack flavor or substance. It'll warm you right up!
Recipe (yields 6-8 servings):
3 carrots, washed and diced
3 celery stalks, washed and diced
1 medium onion, diced
2 garlic cloves, minced
Fresh thyme, leaves removed and minced about 2 tablespoons
1 can (14-15oz) diced tomatoes
1 1/2 cups lentils
1 cup dried elbow macaroni
2 32 oz cartons chicken stock (Kitchen Basics)
Heat olive oil in a large pot. Add onions, celery and carrots. Allow to soften and sweat for a few minutes over medium high heat. Stir often. Add in minced garlic and stir to combine. Stir often, making sure garlic doesn't burn. Let mixture saute for 2 more minutes. Add in minced thyme, lentils, and diced tomatoes. Stir mixture for a minute to combine. Pour in chicken broth and bring to a boil over high heat. Cover and reduce heat to a low simmer and allow lentils to cook until tender, about 30 minutes. When lentils are tender add in dried macaroni and cook until the noodles are just tender, about 8 minutes. Ladle soup into bowls, grate parmesan cheese over the top and serve.

Recipe adapted from Giada de Laurentis for the Food Network


images by Briana