Ingredients

3 chicken breasts

1 onion, chopped onion

2 ribs celery, chopped 

1 tsp minced garlic

EVOO spray

5 cups chicken stock

1/2 cup dry lentils, rinsed and drained

1 tsp Italian seasoning mix

Dash red pepper flakes

1 cup julienned carrots

1/2 cup quick-cooking barley

1 can Northern beans, rinsed and drained

2 Tbsp fresh basil, minced

Directions

1. In a Dutch Oven spray the bottom with EVOO spray and add the chopped onion, celery and garlic.

3. Into the Dutch Oven stir in broth, water, lentils, and spices. Bring to boiling, reduce heat, cover and simmer for 20 minutes. Meanwhile place a bit of broth in a blender with the Northern beans.  Blend until smooth.   

4. Stir in chicken, beans. carrots, and barley; simmer 20 minutes or until carrots are tender. 

5. Remove soup mixture from heat.  Stir in spinach, green onion and basil.