Italian Lentil and Pasta Soup

1/4 cup olive oil
1 carrot, peeled and grated
1 celery rib, diced
1 small onion, peeled and chopped
2 large cloves garlic, minced
1 T. dried Italian seasoning or 1 tsp each of dried oregano, thyme and basil
2 c. dried green or brown lentils
8 c. chicken or vegetable broth (I always need more)
1 tsp. salt
1/4 tsp. black pepper
2 c. cooked small pasta such as ditalini, elbows, or shells
1/4 c. shredded or grated Romano, Parmesan or mozzarella cheese

In a large saucepan, heat olive oil and saute the carrot, celery, and onion. Cook for 3-5 minutes until soft. Add garlic, seasoning and lentils. Stir, cook 30 seconds. Add broth, salt and pepper. Cover, simmer for 30-40 minutes on low heat until lentils are tender. Add cooked pasta to lentils, stir to combine and serve with grated cheese on top.