Source: dLife

A hearty vegetarian soup made with plenty of healthy vegetables and wild rice.

Servings

4 quart tap water
3 medium garlic cloves , minced
1 fresh tomatoes , chopped
2 fresh carrots , halved and sliced 1/8" thick
1 cup fresh sliced parsnip , diced
1 cup fresh chopped celery
1 cup fresh green beans , trimmed and chopped
2 fresh leeks , white part only, cleaned and thinly sliced
0.5 cup wild rice , uncooked
1 cup dried lentils , washed and picked over
1 cup frozen green peas
4 tbsp grated Parmesan cheese
2 tsp salt
1 pinch black pepper
2 tsp olive oil , divided

1 In large stockpot, add water, garlic, tomato, carrots, parsnip, celery, green beans, leeks, rice, salt, pepper, and 1 tsp olive oil. Cover and bring to boil. Stir to prevent rice from sticking to pot. Reduce heat and simmer 30 minutes, stirring occasionally.
2 Add lentils. Cover and return to simmer for 25 more minutes.
3 Add peas. Cover and return to simmer, then turn off heat. Allow soup to rest 20 minutes.
4 Once soup has cooled slightly, purée one cup of soup in food processor or blender, or mash by hand with potato masher. Return purée to stockpot. Stir well.
5 Ladle soup into serving bowls. Garnish with grated Parmesan cheese and drizzle of remaining olive oil.

For variation, substitute 1 cup peeled, diced turnips for parsnip.