Lentil Minestrone Soup

Heat the olive oil in a large pot over medium heat. Add the onion, leek, carrot and celery and cook for 7-8 minutes, stirring occasionally, until softened.
2 tablespoons olive oil
1 medium onion
1 medium leek
1 medium carrot
3 celery stalks
Add the garlic and the chopped oregano, sage and thyme and cook for 1 minute more, until fragrant.
4 garlic cloves
2-3 sprigs fresh oregano
6-8 fresh sage leaves
2-3 sprigs fresh thyme
Stir in the tomato paste and fry it for a full minute. Add the cherry tomatoes and break them up a little with your spoon.
2 tablespoons tomato paste
1 can (14 oz / 400 g) cherry tomatoes
Add the green lentils, vegetable stock and bay leaves. Bring to a boil, then reduce the heat, cover partially and simmer for about 20 minutes, until the lentils are almost tender.
1 cup green lentils
4 cups vegetable stock
2 bay leaves
Stir in the ditalini and simmer for about 10 minutes, until the pasta is al dente and the lentils are fully tender. Add a splash more stock or water if it gets too thick.
1 cup ditalini
Stir in the shredded black kale and cook for 3-5 minutes, until wilted and tender. Season generously with salt and pepper, remove the bay leaves and serve hot.
2 cups black kale
Salt and freshly ground black pepper to taste