French Lentil, White Bean & Rainbow Chard Soup

3 cloves chopped garlic
1/2 Vidalia onion chopped
1/4 bulb of chopped fennel or 1 cup diced celery
1 cup diced zucchini
1 cup diced sweet potato
2 cups Vegetable stock
2 cups of cold water
2 plum tomatoes diced
2 cups cooked French Lentils
1 cup cooked small white beans
2 large handfuls of chopped Rainbow Chard
3 oz. tomato paste (optional)
small handful chopped parsley
salt and pepper to taste

Directions..In a large soup pot coated with olive oil over a low/medium heat add garlic and onion and sauté for approx 2-3 minutes..add 1/4 cup of water, fennel, zucchini and sweet potato and sauté 5-7 minutes..add remaining ingredients and simmer for approx 30 minutes..adjust seasoning and drizzle with extra virgin olive oil and serve with grilled old world bread..Enjoy🍴

Tips..Baby Spinach or Kale can be substituted for Red Chard


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