Lentils: French green lentils (also known as Puy lentils) are smaller and firmer than regular brown or green lentils. They're my favorite choice for a brothy soup like this one as they don't turn to mush! 

Italian seasoning blends typically contain oregano, thyme, basil, rosemary and sage. If you don't have a blend, simply add a mix of these dried herbs to the soup. 

Want to make your own vegetable broth? Try this recipe.

We add a dash of white wine vinegar to this soup for acidity, which helps balance everything out and add a bit of brightness. If you don't have any, feel free to use another acid like freshly squeezed lemon juice. 

Storage: let soup cool to room temperature, then transfer to an airtight container and refrigerate for 5 days. Reheat in a small saucepan over medium heat.

Freezer storage: Let the soup cool completely before transferring to an airtight, freezer-safe container. Freeze for up to 6 months. To reheat, defrost in the refrigerator overnight, then heat over medium in a saucepan.