Lentil Minestrone with Greens

2 tablespoons olive oil
1 onion, finely chopped
2 carrots, finely chopped
2 to 4 garlic cloves, minced 
1 can (14 ounces) tomatoes, seeded and chopped, with juice
1/2 teaspoon dried thyme or 1 teaspoon fresh leaves
1/2 teaspoon dried oregano
3/4 pound (about 1 1/2 cups) brown or French green lentils, picked over and rinsed
8 cups water, or combination of water and vegetable broth
1 2- to 3-inch Parmesan rind
1 bay leaf
1/4 teaspoon cayenne
Salt
Freshly ground black pepper
1/2 pound Swiss chard, stalks removed, leaves washed and chopped (about 2 cups, tightly packed)
1/2 cup soup pasta (such as elbow macaroni, small shells, or tubetti) or Arborio rice (optional)
2 tablespoons chopped fresh flat-leaf parsley
1/4 cup freshly grated Parmesan

Heat the oil in a heavy soup pot or Dutch oven over medium-low heat and add the onion and carrot.  Cook, stirring, until the vegetables are tender, about 5 minutes or a little longer, and then stir in the garlic.  Cook, stirring, just until the garlic smells fragrant and is beginning to color, about 1 minute.  Stir in the tomatoes, thyme, and oregano.  Increase the heat to medium and bring to a simmer.  Cook, stirring often, for about 10 minutes, until the tomatoes have cooked down somewhat and smell fragrant.  Stir in the lentils and water (or water and broth), Parmesan rind, bay leaf, and cayenne, and bring to a boil.  Reduce the heat, cover, and simmer for 30 minutes.  Add salt, about 2 teaspoons to begin with, and simmer for another 15 to 30 minutes, until the lentils are tender and the broth fragrant.

Add pepper to the soup and stir in the chard and pasta.  Continue to simmer for another 10 to 15 minutes, until the pasta is cooked through.  Adjust seasonings to taste.  Remove the Parmesan rind and bay leaf.  Stir in the parsley.  Serve, topping each bowl with a generous sprinkle of grated Parmesan.

(The soup can be made up to 4 days in advance, stopping before adding the chard and pasta.  Before serving, thin as needed with water, reheat, and proceed with recipe.)


Serves 4 to 6.

From Mediterranean Harvest by Martha Rose Shulman, with very minor changes