Lentil Minestrone w/ Greens

A hearty Italian soup that can work well with any seasonal greens

Ingredients

2 tablespoons extra virgin olive oil

1large onion, chopped

1large carrot, chopped

4 garlic cloves, minced

Salt, preferably kosher salt, to taste

1(14-ounce) can chopped tomatoes, with liquid

1pound lentils (brown or beluga), washed and picked over

2½ quarts water

A bouquet garni made with a bay leaf, 2 sprigs each thyme and parsley, and a Parmesan rind

½ pound Swiss chard, mustard greens or kale, stemmed, washed in two changes of water, and roughly chopped (about 6 cups)

Freshly ground pepper

½cup elbow macaroni or other soup pasta (optional)

Freshly grated Parmesan for serving

Preparation

Step 1

Heat the olive oil in a large, heavy soup pot over medium heat, and add the onion and carrot. Cook, stirring, until the onion is tender, about 5 minutes. Add half the garlic and ½ teaspoon salt. Stir together for a minute, just until the garlic is fragrant, and add the tomatoes and their liquid. Turn up the heat slightly and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes.

Step 2

Stir in the lentils, water and bouquet garni, and bring to a boil. Reduce the heat to low, cover and simmer 30 minutes. Add the remaining garlic, salt to taste and add the greens. Continue to simmer, covered, for another 15 minutes. Add freshly ground pepper, taste and adjust seasoning. Stir in the pasta, and continue to simmer until the pasta is tender, five to 10 minutes. Remove the bouquet garni and serve, passing grated Parmesan at the table.

TIP

Advance preparation: The soup can be made up to a day or two ahead of time, but do not add the pasta until you are ready to serve. Reheat and add as directed. A note about salt: From now on, I will indicate a preference for kosher salt in my recipes. Because of its crystalline structure, kosher salt is not as salty as fine sea salt.