My Italian friend Michael loves my lentil soup, but my friend Susan can't eat lentils. This is a twist on my lentil soup using garbanzo beans and fennel.
so yummy on a rainy day!
1 tablespoon olive oil
1 onion, finely chopped
-2-3 cloves garlic minced
4 stalks of celery sliced or diced
3 carrots sliced
1 fennel bulb sliced thin
2 c garbanzo beans
2 c diced Roma tomatoes or 1 lg can diced
3 c veggie broth
3 c cherry tomatoes
2 c chopped beet greens or spinach
1 tsp each of thyme and oregano
Chopped fresh parsley
Salt and pepper to taste
Warm the oil and put the first 6 ingredients to simmer for 5 minutes or til fragrant. Add the tomatoes , broth and beans. Cook for 10 min then add your beet tops. Cook another 10 min. Serve with chopped parsley and listen to your beneficial gut microbes thank you.