6 Servings
30 mins
40 mins
70 mins
In a large saucepan, add oil over medium heat. Add D'Orsogna bacon, onion, garlic and rosemary. Cook for 5 minutes until the onion softens.
Add pumpkin, carrot, potato, celery and red lentils. Stir to coat. Add stock and thyme. Bring to the boil. Reduce heat to medium-low and simmer until red lentils are tender and beginning to break down. Add brown lentils and beans. Cook for 5 minutes or until beans is heated through. Discard thyme.
Stir kale mix into soup. Cook for 5 minutes until kale just wilts. Sprinkle soup with parmesan. Serve with toasted bread.
