Green Lentil Elbows Romano Soup

Ingredients

• 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

Directions

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!