Makes: 6 servings

Peas, lentils, and beans combined with spices and veggies provide this pasta soup with flavor and fiber. Enjoy this hearty soup on a chilly night.

Ingredients

• 1 cup Great Northern beans (dried)
• 1/4 cup dry lentils (brown)
• 1/4 cup dry split peas (green)
• 2 tablespoons parsley flakes (dried)
• 3 teaspoons chicken broth granules
• 1/8 cup sun-dried tomatoes (chopped)
• 2 tablespoons Parmesan cheese, grated
• 1 teaspoon onion powder
• 1/16 teaspoon minced garlic, instant (pinch)
• 1/2 teaspoon thyme
• 3/4 cup tortellini (dried)
• 1 cup carrot (coarsely chopped)
• 1 cup celery (coarsely chopped)

Directions

1. Rinse beans. Put into a 4 or 5 quart heavy pot with 8 cups of water. Bring to a boil, reduce heat to medium, cover, and simmer until the beans are tender (1 1/4 to 1 1/2 hours).
2. Add 4 cups water, seasonings, tortellini, carrots and celery to beans. Return to boil. Reduce heat to low, cover and simmer 1/2 hour, until tortellini and vegetables are tender.

Source: Food and Health Communications, Inc.