Lentil Minestrone with Greens

cooking.nytimes.com

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

subheading: FOR THE LENTIL MINESTRONE WITH GREENS:

2 tablespoons extra virgin olive oil

1 large onion, chopped

1 large carrot, chopped

4 garlic cloves, minced

Salt, preferably kosher salt, to taste

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

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

2 ½ 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

½ cup elbow macaroni or other soup pasta (optional)

Freshly grated Parmesan for serving

Directions at cooking.nytimes.com

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