Lentil Minestrone with Kale and Carrots

Ingredients

• 1-1/2 cups dark green lentils.
• 2 tablespoons olive oil for the pot, plus your best olive oil for finishing
• 1 large onion, finely diced
• 2 stems green garlic, white and light green parts only, finely diced
• 1 heaping tablespoon nutritional yeast
• 2 bay leaves
• 6 sprigs fresh thyme or 1/2 teaspoon dried
• 3 tablespoons chopped parsley
• 1 cup diced carrots
• 1 cup finely diced celery (reserve the pale leaves and finely chop them too, and keep them separate)
• 2 tablespoons tomato paste
• 1/2 cup white wine or water
• sea salt
• freshly ground black pepper
• 1 tablespoon smooth mustard
• 1 tablespoon sherry vinegar
• 1 bunch kale, stemmed and leaves chopped
• 1 cup interesting dried pasta shapes
• Parmesan, for finishing