Vegetable Lentil Soup

• 2 medium-size carrots
• 2 medium celery stalks
• 1 medium-size onion
• 3 to 5 small red potatoes
• 1 garlic clove
• 2 Tbsp. olive or salad oil
• 1 (14 1/2 to 16 oz.) can Italian-style stewed tomatoes
• 1 c. dry lentils
• 2 (13 3/4 to 14 1/2 oz.) cans chicken broth
• 1 small head escarole (about 1 lb.)
• breadsticks (optional)

1. About 1 1/2 hours before serving: dice carrots, celery and onion, cut potatoes into 1/2-inch pieces and mince garlic.
2. In 5-quart Dutch oven over medium-high heat, in hot oil, cook carrots, celery and onion until tender, stirring occasionally. Add garlic and cook, stirring just until garlic begins to brown. Stir in stewed tomatoes with their liquid, dry lentils, chicken broth, potatoes and 3 cups water; stir with spoon to break up tomatoes.
3. Over high heat, heat to boiling.
4. Reduce heat to low; cover and simmer for 50 minutes.

carrots, celery stalks, onion, red potatoes, garlic, olive, italianstyle stewed, lentils, chicken broth, head, breadsticks

Taken from www.cookbooks.com/Recipe-Details.aspx?id=276298 (may not work)