Lentil Minestrone with Greens

This was shockingly similar to a slowcooker recipe I made last week. I did not cook the lentils as soft as in the slowcooker version, but I like this one with its fresher taste better. I now have the right "soup” macaroni, the little shells were visible, but not dominant. I actually followed the directions and used a parmesan cheese rind tied in cheese cloth. It gave the soup a great depth of flavor and did not drip melted cheese as feared. This time I did cut up the Swiss chard leaves into smaller chunks which made it easier to serve and to eat. There was extra parmesan grated on top which we all appreciated.