Another Yummy
Two-Bean Soup with Lentils
To enhance this soup even further, add cooked macaroni.
1 tablespoon olive oil
3 medium carrots, diced
2 ribs celery with leaves, diced
1/2 cup chopped onion
3 garlic cloves, minced
7 cups lower-sodium chicken broth
1 (15-oz.) can garbanzo beans, drained, rinsed
1 (15-oz.) can kidney beans, drained, rinsed
1 (14.5-oz.) can whole tomatoes
1 cup uncooked lentils
1 tablespoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1 (10-oz.) pkg. frozen spinach
Heat oil in large pot or Dutch oven over medium-high heat until hot. Cook carrots, celery, onion and garlic 5 minutes. Stir in all remaining ingredients except spinach; bring to a boil. Add spinach; boil 10 minutes or until spinach has thawed. Reduce heat to low; simmer 35 minutes, breaking up tomatoes as they cook.