Green Lentil Elbows Romano Soup


  • 1 box Tolerant Organic Green Lentil Elbows, cooked according to the directions on the package
  • 5oz of canned kidney beans (drained)
  • 5oz of canned navy beans (drained)
  • 4oz of diced white onions
  • 1 vine-ripened medium tomato, diced
  • 4oz 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 Organic Green Lentil Elbows according to the package directions. Set aside.
  2. Add olive, chopped onions, and garlic to 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.