Italian Bean Soup

• 2 medium carrots, sliced (1 c.)
• 1 stalk celery, sliced (1/2 c.)
• 1 small onion, chopped (1/3 c.)
• 1 Tbsp. olive oil
• 5 c. water
• 1/2 small head cabbage, cored and cut into 1-inch pieces (4 c.)
• 1 c. 15 Bean Soup, discarding the seasoning packet
• 1 c. dry lentils, rinsed and drained
• 1 c. tomato puree
• 1 1/2 tsp. sugar
• 1/2 tsp. kosher salt
• 1/2 tsp. dried oregano, crushed
• 1/4 tsp. pepper

1. In a large saucepan, cook carrots, celery and onion in hot olive oil about 5 minutes or until crisp-tender.
2. Stir in water, cabbage, lentils, tomato puree, sugar, salt, oregano and pepper. Bring to boiling; reduce heat.
3. Cover and simmer for 45 minutes or until lentils are very soft.
4. Ladle into bowls.
5. Makes 5 main-dish servings.

carrots, celery, onion, olive oil, water, head cabbage, packet, dry lentils, tomato puree, sugar, kosher salt, oregano, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=111181 (may not work)