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

Serves 6

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.

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