Green Lentil Elbows Romano Soup


  • 1 box Tolerant Green Lentil Elbows
  • 5 oz of canned kidney beans (drained)
  • 5 oz of canned navy beans (drained)
  • 4 oz of diced white onions
  • 1 vine-ripened medium tomato, diced
  • 4 oz fresh diced celery
  • 1 large carrot peeled and cut into cubes
  • 1 tablespoon dry basil
  • 1 tablespoon dry oregano
  • 1 tablespoon dry thyme
  • 2 tablespoons extra virgin olive oil
  • 2 cups of low-sodium vegetable broth
  • Salt and black pepper to taste


  1. Cook Tolerant Green Lentil Elbows according to the package directions. Set aside.
  2. Add olive, chopped onions, and garlic to a large pot and sauté for 3 minutes over medium heat. Add celery, diced tomatoes, and carrots and cook for another 3 minutes.
  3. Add vegetable broth, basil, oregano, thyme, navy, and kidney beans. Simmer for 10 minutes. Season with salt and pepper to taste.
  4. Add pasta and serve hot.
  5. Enjoy!