Instructions: Heat oil in a wide soup pot with onion. Saute over high heat, stirring frequently, until lightly browned, about 10 minutes. Add tomato paste, parsley, garlic, and vegetables, and cook 3 minutes more. Add lentils, aromatics, and water and bring to a boil. Lower heat and simmer, partially covered, for 30 minutes. Add 2 teaspoons of salt and season with pepper and additional salt, if desired, to taste. Add mushroom soy sauce to taste, starting with 1 tablespoon. Remove the aromatics.

Boil the greens in salted water until they are tender and bright green, then chop them coarsely. Just before serving, add the greens and the cooked pasta to the soup and heat through. Serve with extra virgin olive oil drizzled into each bowl, a generous grind of pepper, and the Parmesan, if desired.

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