Lentil & Escarole Soup (Cook'S Illustrated) - cooking recipe

Ingredients

1/4 cup olive oil
1 medium carrot, diced
1 medium onion, finely diced
1 celery, finely diced
6 garlic cloves, thinly sliced
2 tablespoons chopped parsley
4 cups low sodium chicken broth
3 cups water
1 (14 1/2 ounce) can small diced tomatoes
8 ounces brown lentils
1 parmesan cheese, rind (about 2 inches by 4 inches)
2 bay leaves
1 head escarole, cut into 1/2 inch wide strips (about 8 ounces)
salt
pepper
parmesan cheese (to garnish)

Preparation

Heat the olive oil in a 6 qt heavy sauce pan or dutch oven over medium heat until it starts to shimmer.
Add the onion, garlic, celery, carrot, parsley and 3/4 teaspoon of salt. Cook until the vegetables are soft and reduced -- about 15 -20 minutes, stirring occasionally.
Increase the heat to medium high, add the broth, water, tomatoes, lentil, Parmesan rind & bay leaves and bring to a boil.
Reduce heat, cover, and simmer for 1 hour - 1 1/4 hours until the lentils are soft.
Stir in escarole and cook for about 5 minutes until wilted. Salt and pepper to taste.
Garnish with a drizzle of olive oil and grated Parmesan cheese.