| Fast Prep | calorie smart | dump and go

lentil-chard soup

prep: 15 minutes | cook: 15 minutes | MAKES: 6 servings (1⅔ cups each)

• 4 cups coarsely chopped Swiss chard
• 1 32-oz. box reduced-sodium chicken broth
• 1 14-oz. pkg. frozen mirepoix (carrots, celery, and onion) or one 16-oz. pkg. frozen stew vegetables
• 1 9-oz. pkg. refrigerated steamed lentils
• 1¾ cups water
• 1½ cups diced cooked ham
• 1 tsp. dried Italian seasoning, crushed
• Baguette garlic toasts* (optional)
• Finely shredded Parmesan cheese (optional)

1. In a 4-qt. pot combine first seven ingredients (through Italian seasoning). Bring to boiling; reduce heat. Simmer 15 minutes or until vegetables are tender, stirring occasionally.

2. If desired, serve with baguette garlic toasts and Parmesan cheese.

PER SERVING: 155 cal., 3 g fat (1 g sat. fat), 20 mg chol., 950 mg sodium, 19 g carb., 5 g fiber, 4 g sugars, 13 g pro.

*TIP: For garlic toasts, toast slices of baguette-style French bread in a 375°F oven until golden. While warm, rub with a halved garlic clove.

Lentil-Chard Soup