Chickpea & Lentil Minestrone Stew

* Chickpeas (garbanzo beans), 1 cup (remove)
* Lentils, 1 cup (remove)
* Marjoram, dried, 1 tsp (remove)
* Thyme, ground, 1 tsp (remove)
* Parsley, dried, 1 tsp (remove)
* Salt, 1 tsp (remove)
* Pepper, black, 1 tsp (remove)
* Butter, unsalted, .25 cup (remove)
* Zucchini, .75 cup, sliced (remove)
* Parsnips, .75 cup slices (remove)
* Turnips, .75 cup, cubes (remove)
* Carrots, raw, .5 cup, chopped (remove)
* Onions, raw, 1 cup, chopped (remove)
* Olive Oil, .25 cup (remove)
* Orzo Pasta, 1 cup (remove)
* Del Monte Diced Tomatoes, No Salt Added, 1 cup (remove)
* Garlic, 2 cloves (remove)
* *Knorr Vegetarian Vegetable Bullion Cube (each), 1 serving (remove)

1. Bring 8 cups of water to a boil in a large saucepan along with the beans and lentils. Skim off foam and reduce heat to simmer for 1 hour. Drain and reserve the stock.

2. Saute onion in EVOO over low heat for five minutes. Add herbs and tomatoes and let simmer for three minutes.

3. Add remaining 8 cups water and bring to boil. Season with salt and pepper, and then add all of the chopped vegetables. Simmer over medium-low heat for 30 minutes.

4. Add the drained beans and lentils and about half of the reserved stock. Add garlic and butter and simmer until vegetables are soft (about 30-45 minutes).

5. Taste... More herbs might need to be added at this point.

6. Cook pasta to al dente and add to the soup mixture.

7. Enjoy hot with crusty bread for dipping! Serves 10 (1 cup servings)

Number of Servings: 10

Recipe submitted by SparkPeople user APATRICIAP521.