• Preheat the oven to 400 degrees F.

Make the Soup

• In a soup pot, add the carrots, celery, onion, and a couple Tablespoons of olive oil. Mix together and sauté over medium high heat until the vegetables begin to soften and gain some color.
• Add the lentils, split peas, and seasonings to the pot, stir well.
• Deglaze the pan with 1 cup of white wine. Reduce heat, cover and let simmer for 5 minutes.
• Add 6 cups of broth to the pot, stir, then cover and let simmer for 15 minutes.
• While the soup is simmering, slice the cherry tomatoes in half.
• After the soup has simmered for about 15 minutes, add the sliced cherry tomatoes. At this time if you prefer the kale to be tender add the chopped kale now, or if you prefer a crunchier kale you can add just before serving.
• Cover and let soup simmer for another 10 minutes.

Make the Croutons

• While the soup is simmering you can make the croutons, cut the bread into roughly 1-inch cubes. Spread the bread onto a baking sheet. Drizzle the bread with 2 to 3 Tablespoons of olive oil, season with ½ Teaspoon Italian seasoning and salt to taste.
• Toss everything around to ensure even seasoning then bake in the preheated oven for about 10 minutes or until just light golden brown. Remove from the oven and let cool.

Assemble and Serve

• The soup is ready when the lentils and vegetables are all soft. Serve with fresh basil, a drizzle of olive oil, and the fresh croutons.