Heat 2 tsp olive oil in large pot over medium heat. Add onion, carrot, celery, and a pinch of salt to pot and cook, stirring occasionally, until onion is translucent, 4 to 6 minutes. Add just half the garlic and just ¼ tsp red chile flakes and cook until fragrant, about 1 minute. Add kale and cook until wilted, 2 to 4 minutes. (TIP: Use more red chile flakes if you prefer more spice.)

Add 4 cups water, lentils, cannellini beans, broth concentrate, ¾ tsp salt, and a pinch of pepper to pot with vegetables and bring to a boil. Reduce heat to low, cover, and cook until kale and lentils are tender, 20 to 25 minutes. Turn off heat and cover to keep warm.

While soup is simmering, heat 1 tbsp olive oil in small nonstick skillet over medium-low heat. Add remaining garlic, breadcrumbs, and a pinch of salt and cook, stirring frequently, until golden brown, 4 to 6 minutes.

Add 1 tbsp olive oil, 2 tbsp soup broth, and sun-dried tomatoes to small bowl and let sit for 3 to 5 minutes. Add pesto and a pinch of salt and pepper and stir to combine.

Serve the soup family-style with breadcrumbs and pesto on the side, or divide between bowls and top with breadcrumbs and a dollop of pesto. Enjoy!

For lentils, to “sort” (as noted in ingredient list) means to look for and discard any naturally occurring debris or stones. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.