Wednesday, June 3, 2009

Italian Salad Soup

In her nutrition column this morning Christine Gutelius discussed fiber. Gutelius featured this soup made with high fiber vegetables and whole grains.

Joan prepared the soup and served it with grilled chicken sandwiches.

Italian Salad Soup

Makes about 8 cups

1 tablespoon oil

1 small onion, chopped

1/2 cup thinly sliced carrot

1/2 cup sliced celery

2 cloves garlic, minced

4 cups leaf or Romaine lettuce or other greens, coarsely chopped

4 cups chicken or vegetable broth

1/2 cup dried lentils

1 1/2 teaspoons dried basil (or 1 tablespoon fresh basil)

14-ounce can crushed tomatoes

1/4 cup uncooked quick-cooking brown rice

Heat oil in large pan and saute onion, carrot, celery, garlic and lettuce for 5 minutes. Add broth, lentils and basil. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Add tomatoes and rice. Cover and simmer another 10 minutes or until lentils and rice are tender.

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