By Dianne Bunis
Kick off the new year with a resolution to eat healthy. Add more nutritious food into your diet, such as berries, green leaf vegetables, fish, whole grains and nuts.
A delicious way to add green leafy vegetables is by adding them to soup. Enjoy a cup for lunch or as a start to dinner. Escarole can be substituted with spinach or kale, quinoa or barley can replace orzo. Variety is the spice of life.
Tomato, lentil and escarole soup
1 tablespoon olive oil
1 bunch escarole, rinsed and cut into 1/2-inch strips
1 15-ounce can of organic lentil beans, rinsed
1 14.5-ounce can of natural diced tomatoes
1 small onion, diced
2 cloves garlic, minced
4 cups organic low sodium chicken broth (or vegetable broth)
1/2 cup orzo
1 teaspoon dried basil
Salt and pepper to taste
1. Heat the olive oil in a large sauce pan over medium-low heat, add garlic and onion. Cook, stirring frequently, until soft and translucent.
2. Add broth, tomatoes and lentils, dried basil. Stir, then reduce heat and cover; simmer for 30 minutes.
3. Stir in escarole and cook for another 5-10 minutes until wilted. Season with salt and pepper.