Behold today’s quick-and-easy soup recipe!

Beans And Greens Soup

2 T. butter
1/2 onion, diced
1-2 cloves garlic, sliced
1/4 tsp. dried basil
1/2 tsp. dried oregano
6 c. broth or water
1 c. red lentils
1 12-oz. can Great Northern Beans, drained
1 c. packed, chopped fresh spinach
salt & black pepper, to taste
juice of half a lemon

Melt butter over medium heat. Add onion and garlic and sautee until onion is translucent, taking care not to let the butter scorch. Add basil, oregano, and lentils and sautee about 1 minute.

Add broth. Cover and simmer gently until lentils are soft, about 10 minutes.

Add spinach and beans. Bring to a simmer. Reduce heat immediately and add lemon juice and salt & pepper to taste.

Serve!

Notes: I usually use water and a Knorr Vegetable bullion cube as broth.

Servings: 8-10
Cooking time: 10-20 minutes

Recipe Source
Author: Michelle Mook
Source: goblinbox.com