Lentil and Macaroni Soup

This is great on a cool fall evening with some crusty bread and a glass of wine!

• Ready In: 50 mins
• Serves: 10

Ingredients

• 1  tablespoon olive oil
• 2  carrots, chopped
• 1  onion, chopped
• 2  garlic cloves
• 1 (14 1/2ounce) can tomatoes
• 1 (14 1/2ounce) can vegetable broth
• 3⁄4 cup lentils
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄4 teaspoon thyme
• 6  cups water
• 1  bunch swiss chard
• 3⁄4 cup macaroni, dry
• 1  cup fresh basil

Directions

1. Heat oil over medium heat. Add carrots, onion, and garlic and cook 10 minutes or until tender. Add tomatoes, broth, lentils, salt, pepper, thyme, and 6 c water.
2. Heat to boiling, then reduce heat, cover, and simmer 20 minutes or until lentils are almost tender.
3. Stir in chard and macaroni, heat to boiling over med-high heat. Reduce to medium and cook uncovered 10 minutes or until pasta is tender. Stir in basil.