1 can (19 fl oz./540 mL) each chickpeas (garbanzo beans), lentils and white kidney beans, rinsed
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How do I make it ?
Heat oil in Dutch oven or large deep skillet on medium heat. Add onions, celery and herbs; mix well. Cook 3 to 5 min. or until softened, stirring frequently and adding garlic for the last minute.
Stir in broth, vinaigrette, potatoes and barley; cover. Simmer on medium-low heat 25 to 30 min. or until barley is tender, stirring occasionally.
Add remaining ingredients; stir. Simmer 15 min. or until soup is heated through and slightly thickened, stirring occasionally.
Kraft Kitchen Tips!
Stir in 1 Tbsp. chopped fresh parsley or basil just before serving. And/or sprinkle 2 tsp. Kraft 100% Parmesan Grated Cheese over each serving of soup.
Serve soup with crusty white bread.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 0.5 g
Cholesterol 0 mg
Sodium 930 mg
Carbohydrate 60 g
Fibre 15 g
Sugars 4 g
Protein 18 g
8 servings, 1/8 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.