Heart Healthy Bean and Lentil Soup

Ingredients

• 1 cup onion, peeled and chopped
• 1 Tbsp. olive oil
• 2 cups low sodium vegetable broth
• 15 oz cannellini beans, rinsed and drained
• 1 cup green lentils
• 1 cup fresh carrots, peeled & chopped
• 1 cup celery, chopped
• 1 tsp oregano, dried
• 1 tsp basil, dried
• 1 tsp thyme, dried
• 1 tsp bay leaf, crumbled
• 2 fresh tomatoes, chopped

Directions

1. In a 5 to 6 quart Dutch oven, cook onion in hot oil over medium heat until tender, stirring occasionally. Add broth, beans, lentils, carrots, and celery. Bring to a boil.
2. Add dried oregano, basil, thyme, and bay leaf. Reduce heat. Simmer, covered, 10 minutes, stirring occasionally.
3. Stir in tomatoes. Remove from heat. Season with salt and black pepper.

Yield: 6 servings

Serving Size: 1 ½ cups

Source: BWH Food Service