Bean & Vegetable Soup

• 1 Tbsp. extra virgin olive oil
• 2 onions, chopped
• 1 stalk celery, chopped
• 1/2 tsp. each dried oregano leaves and thyme leaves
• 2 cloves garlic, minced
• 5 cups 25%-less-sodium chicken broth
• 1 cup Renee's Spring Herb Italian Vinaigrette
• 1 lb. (450 g) Yukon gold potatoes (about 4), cut into 1/2-inch chunks
• 1/2 cup barley, uncooked
• 1 can (19 fl oz./540 mL) each chickpeas (garbanzo beans), lentils and white kidney beans, rinsed

1. Heat oil in Dutch oven or large deep skillet on medium heat.
2. Add onions, celery and herbs; mix well.
3. Cook 3 to 5 min.
4. or until softened, stirring frequently and adding garlic for the last minute.
5. Stir in broth, vinaigrette, potatoes and barley; cover.
6. Simmer on medium-low heat 25 to 30 min.
7. or until barley is tender, stirring occasionally.
8. Add remaining ingredients; stir.
9. Simmer 15 min.
10. or until soup is heated through and slightly thickened, stirring occasionally.

extra virgin olive oil, onions, celery, oregano, garlic, chicken broth, italian vinaigrette, gold potatoes, barley

Taken from www.kraftrecipes.com/recipes/bean-vegetable-soup-190515.aspx (may not work)