I found this recipe on the Cooking Club website and decided to make it today. It's very good!
To enhance this soup even further, add cooked macaroni. (I used small shells.)
1 T. olive oil
3 medium carrots, diced
2 ribs celery with leaves, diced
½ c .chopped onion
3 garlic cloves, minced
7 c. lower-sodium chicken broth
1 (15-oz.) can garbanzo beans, drained, rinsed
1 (15-oz.) can kidney beans, drained, rinsed
1 (14.5-oz.) can whole tomatoes
1 c. uncooked lentils
1 T. dried basil
1 tsp. salt
½ tsp. pepper
1 (10-oz.) pkg. frozen spinach
Heat oil in large pot or Dutch oven over medium-high heat until hot. Cook carrots, celery, onion and garlic 5 minutes. Stir in all remaining ingredients except spinach; bring to a boil. Add spinach; boil 10 minutes or until spinach has thawed. Reduce heat to low; simmer 35 minutes, breaking up tomatoes as they cook.
Makes about six 2-cup servings.