Instructions

1. Heat olive oil in large stock pot over medium heat. Add onion, carrot, celery and a pinch of kosher salt. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes.
2. Add butternut squash and zucchini. Cook 5 minutes and then add the garlic and Italian seasoning. Cook 1  minute more.
3. Add diced tomatoes, lentils, vegetable broth and bay leaf. Raise heat to medium-high and bring the soup to a simmer. Cook for 2o minutes or until lentils are soft.
4. Add macaroni, beans, and kale. Cook 10-12 minutes just until the macaroni is al dente. Add apple cider vinegar and a healthy pinch of kosher salt and black pepper. Adjust seasoning to taste.
5. Ladle soup into soup bowls and garnish generously with shredded parmesan cheese if desired.