Italian Bliss Soup

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.