Italian Lentil Soup

Bahan-bahan (8 porsi)

• 2 tablespoons extra-virgin olive oil
• 1 large white onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 6 cups vegetable or chicken stock
• 1 1/4 cups green or brown lentils, picked over and rinsed
• 1 (28-ounce) can fire-roasted diced tomatoes
• 2 bay leaves
• 1 tablespoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes
• 2 cups chopped kale or collard greens
• 1/2 cup chopped fresh basil, plus extra for topping
• fine sea salt and freshly-ground black pepper
• freshly-grated Parmesan cheese, for topping