Vandas minestrone with barley and lentils

Ingredients

• 1 large carrot
• 5–6 new potatoes (about 5 ounces; new potatoes can be bought fresh in the spring and early summer)
• 1 leek
• 4 large leaves green Swiss chard with stalks
• 1 large stalk celery
• 2 plum tomatoes
• 1 tablespoon extra-virgin olive oil
• 1/4 cup water
• 1 teaspoon dried basil
• 1 teaspoon dried marjoram
• 1 tablespoon fresh parsley, minced
• 2 quarts plus 2 quarts water
• 1/2 tablespoon kosher salt
• 2/3 cup pearled barley
• 2/3 cup lentils
• Salt and pepper to taste
• 4 tablespoons grated Parmigiano-Reggiano cheese

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