Tasty Minestrone

I came across this recipe in one of my Italian cookery books -  I have tweaked it a little for British late winter/Spring. It is hearty and tasty and full of good stuff!

1/2 head Celery
2 Onions

3 Carrots

3 cloves Garlic
3 Bay leaves
2 cups Lentils - Puy and red
5Tbs Tomato paste
Salt

Pepper

5L water

1Tbs Dijon Mustard
3Tbs red wine vinegar
Some form of greens, 3 cups - not kale, too tough! Something like spinach, red chard, rocket, endive, chicory, spring greens, (finely shredded) - just rinsed and drained, they will wilt down in the soup.

Sweat your onions till they are starting to colour, add the rest of the aromatics (carrots, celery, garlic, bay) and sweat down till they are softened - not too long, just past the 'crunch' stage
Add the tomato paste and gently fry for 3 mins or so.
Add half the water and bring to a gentle boil.
Add the salt, pepper, Puy lentils.
At this stage, put your pasta on to boil - cool and drain when done.
After 10 minutes, add the red lentils and the rest of the water, this will not be to the consistency you want to eat it at - it will thicken considerably as the red lentils cook.
Simmer for 15 minutes
Add the mustard and vinegar, stir thoroughly, then add the greens and pasta and ensure they are heated through.

Serve with a fresh crusty loaf