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Low Fat Lentil & Escarole Soup

1 medium onion, chopped
1/2 cup of minced carrots
1/4 cup of balsamic vinegar
2 cloves garlic, minced
1 teaspoon of oil
5 cups of frozen defatted Chicken stock, thawed
one 8 ounce can of reduced sodium whole tomatoes, chopped, with juice
1 cup of dry lentils
1 bay leaf
2 cups of chopped escarole
1/2 teaspoon of ground black pepper
1/4 teaspoon of salt
2 slices of Italian bread, cut into 1" cubes
1/4 cup of grated Parmesan cheese

In a Dutch oven, combine the onions, carrots, vinegar, garlic and oil. Cook, stirring over medium high heat for 5 minutes or until the vegetables soften slightly. Add the stock, tomatoes, lentils and bay leaf. Bring to a boil.
Reduce the heavy to medium and cook, stirring occasionally, for 40 minutes or until the lentils are tender. Add the escarole, pepper and salt. Stir well to combine. Cook for 5 minutes. Remove and discard the bay leaf.
Preheat the oven to 425ºF. Place the bread on a large baking sheet. Bake, turning occasionally for 7 minutes or until golden brown. Top each serving of soup with croutons. Sprinkle with Parmesan. Makes 7 cups

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