Chunky Lentil Soup with Parmesan

1 T. extra virgin olive oil
1 large white or yellow onion, sliced
4 garlic cloves, crushed and minced
4 carrots, peeled and chopped
3 large celery stalks, including leaves, coarsely chopped, or 1 small fennel bulb, including fronds, coarsely chopped
3 c. torn washed spinach leaves or Swiss chard
1-1/2 qts. vegetable broth
1 c. drained canned tomatoes, pureed in a blender, or 1 c. imported Italian tomato puree
1 c. uncooked green lentils, rinsed
1/4 c. uncooked white rice, preferably medium grain
1/2 c. grated imported Parmesan cheese
1/2 c. minced fresh Italian parsley
Freshly ground pepper to taste

Heat the olive oil in a large pot. Add the onion, garlic, carrots, and celery or fennel, and saute over medium heat until everything's very soft, about 20 minutes.

Stir in the spinach or chard, and cook, stirring, until it turns bright green, about 2 minutes more.

Add the vegetable broth, pureed tomatoes, and lentils. Stir well, cover, and simmer for 15 minutes over medium-low heat. (If making ahead, transfer to a container and refrigerate at this point. It will keep for a few days.)

Stir in the rice, cover again, and let the mixture simmer, stirring occasionally, for 20 minutes more, or until the rice is cooked through.

Meanwhile, combine the Parmesan cheese and parsley.

Stir the Parmesan-parsley mixture into the soup, making sure to blend it thoroughly. Season with pepper. Ladle into serving bowls and serve right away.

Serve 4 to 6.

Adapted from Almost Vegetarian, p. 56.