Bean and Lentil Soup - Brigham and Women’s Hospital

Ingredients

• 1 cup onion, peeled and chopped
• 1 Tbsp. olive oil
• 2 cups low sodium vegetable broth
• 15 oz cannellini beans, rinsed and drained
• 1 cup green lentils
• 1 cup fresh carrots, peeled & chopped
• 1 cup celery, chopped
• 1 tsp oregano, dried
• 1 tsp basil, dried
• 1 tsp thyme, dried
• 1 tsp bay leaf, crumbled
• 2 fresh tomatoes, chopped