Tomato Lentil Soup

1 tablespoon olive oil
2 cups chopped onion
2 cups chopped celery
2 large cans Roma tomatoes (28 oz. each)
6 cups low-sodium, nonfat chicken or veggie broth
2 cups dried lentils (rinsed)
1 cup chopped fresh Italian parsley
1 cup dry red wine
4 cloves garlic, finely minced
1/2 teaspoon ground pepper
1/2 teaspoon salt
1/4 teaspoon cloves
1/4 cup balsamic (or red wine vinegar)

1. Sauté onions and celery in olive oil in a large soup pot, for about 10 minutes.
2. Puree tomatoes with their juice in a blender or food processor, and add to veggies.
3. Add broth and lentils. Bring to a boil. Reduce heat and and simmer, uncovered, stirring occasionally, for 20 minutes.
4. Add 1/2 cup of the parsley, along with the wine, garlic, pepper, salt, and cloves. Stir well and simmer for another 25 minutes. Add remaining 1/2 cup of parsley and balsamic vinegar. Simmer another 5 minutes.
5. Serve immediately with rustic multigrain bread and enjoy.