Instructions: Chop (finely) Onions, Carrots, Leeks and Celery. Mince Garlic. Saute until Onions are golden in vegetable stock. Add Tomatoes and Parsley. Cook 5 minutes, stiring twice.

Dice Potatoes, slice Zucchini, and add together with Lentils and White Beans. Simmer 20 minutes covered on low heat. Stir.

Add Water, vegetable extract or flavorings, salt and pepper.

Bring to boil. Boil 5 minutes. Simmer 2 hours, stirring occasionally. (Add water if needed.)

Add Rice 30 minutes before soup is ready and simmer.

Serve hot with fat free croutons.

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