Soup's On: Two-Bean Soup with Lentils

When member Russell C. Calaty was growing up, his mother made lentil soup and macaroni every week. "It was a simple dinner the whole family enjoyed," he says. He expanded on this favorite soup by adding beans to make it more nutritious. To give it even more substance, he added 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 reduced-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 freshly ground pepper
1 (10-oz.) pkg. frozen spinach

Heat oil in large pot or Dutch oven over medium-high heat until hot. Add carrots, celery, onion and garlic; cook 5 minutes. Stir in broth, garbanzo beans, kidney beans, tomatoes, lentils, basil, salt and pepper. 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.

6 (about 2-cup) servings

PER SERVING: 330 calories, 4.5 g total fat (.5 g saturated fat), 23 g protein, 53 g carbohydrate, 0 mg cholesterol, 1385 mg sodium, 15 g fiber

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