Lentil and Penne Soup with Swiss Chard |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This recipe is modified from a Good Housekeeping recipe to have lower sodium. Ingredients:
1 tablespoon olive oil |
4 small carrots, peeled and 1/4 inch sliced |
1 small onion, chopped |
1 garlic clove - minced |
14 1/2 ounces diced tomatoes, no salt added |
14 ounces vegetable broth, no salt added |
3/4 cup dry lentils |
1/2 teaspoon sea salt |
1/2 teaspoon pepper, black -coarsely ground |
1/4 teaspoon dried marjoram |
6 cups water |
1 pound swiss chard |
3 oz whole wheat penne |
2 tablespoons basil, dried |
Directions:
1. Cook carrots, onion and garlic over medium heat in a 5 quart pan with the olive oil. Cook until golden.
2. Add the tomatoes through to the water.
3. Heat to boiling.
4. Reduce to low and simmer for 20 minutes - until lentils are almost done.
5. Bring heat up to medium-high, and stir in swiss chard and the penne. Boil, then reduce to medium and cook until pasta is done (10 minutes or so).
6. Add basil before serving.
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