This is a brothy lentil minestrone soup loaded with carrots, celery, onions, and fresh herbs. Served over hot pasta and topped with parmesan and more fresh herbs.
If using an instant pot, set to sauté and add olive oil, carrots, celery, and onion. Saute until beginning to soften. About 5-7 minutes.
Add lentils, stock, tomatoes, parmesan rind, salt, a few grinds of fresh pepper, bay leaf, 4 sprigs of thyme, and 2 sprigs of parsley. Set slow cooker on low setting for 10 hours or high for 4-5 hours.
Before serving, cook pasta according to package directions. Cook until al denté. Drain and set aside for serving.
When lentils are soft remove parmesan cheese rind, parsley and, thyme sprigs. Chop kale and add to minestrone along with fresh chopped parsley and thyme. Season with additional salt and pepper, if needed.
Add reserved cooked pasta to individual serving bowls and ladle hot soup over top. Top with fresh parmesan
Leftover minestrone can be refrigerated for a few days. Do NOT add the cooked pasta to leftover soup. Store the pasta separately. If pasta is added, it will soak up more of the liquid and creates a thick gooey soup.
What type of Lentils?