Lentil Vegetable Soup

• 1 bag lentils
• 6 to 7 large carrots, sliced thin
• 3 celery stalks, sliced thin
• 1 large onion, peeled (whole)
• 1 to 1 1/2 c. chopped fresh spinach
• 3 to 4 cloves chopped garlic
• 1 (15 oz.) can Hunt's tomato sauce
• 4 Tbsp. olive oil
• 3 medium potatoes, cut up small
• 3 Tbsp. fresh chopped parsley
• 1/4 tsp. basil
• 1 box San Giorgio ditalini macaroni
• salt and pepper to taste
• water

1. Saute chopped garlic lightly in olive oil in an 8-quart pot. Add all ingredients, except ditalini.
2. Simmer about 2 hours, until vegetables are tender.
3. Add water as needed to fill 7 quarts. Cook and serve ditalini separately.
4. Accompany this hearty meal with Italian bread.

lentils, carrots, celery stalks, onion, fresh spinach, garlic, tomato sauce, olive oil, potatoes, fresh chopped parsley, basil, san, salt, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=368697 (may not work)