Lentil soup with pasta

Ingredients:

• 2 tablespoons olive oil, plus more for serving
• 1 medium onion, chopped
• 2 peeled and chopped carrots
• 2 chopped celery stalks
• 2 chopped cloves of garlic
• Salt and freshly ground black pepper
• 1 can (400 g) canned chopped tomatoes in their own juice
• 450 g (about 1 and 1/4 cups) lentils
• 11 cups lightly salted chicken broth
• 4-6 sprigs of fresh thyme
• 2/3 cup dry pasta (horns)
• 1 cup coarsely grated Parmesan

Preparation:

1. In a large heavy-bottomed saucepan, heat the olive oil over medium heat. Add the onion, carrot, and celery. Season with garlic, salt, and pepper and sauté until softened, about 5-8 minutes. Add the tomatoes with their juices. Simmer for about 8 minutes, stirring occasionally, until the juices have evaporated slightly and the tomatoes have broken down. Add the lentils and stir. Add the broth and stir again. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are tender, about 30 minutes.
2. Add the pasta. Cook until the pasta is tender but still firm, about 8 minutes. Season with salt and pepper to taste.
3. Ladle the soup into bowls. Sprinkle with Parmesan cheese, drizzle with olive oil, and serve.