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Lentil Kidney Bean Soup (GF)

Ingredients and Prep:
1/2 tablespoon of dried oregano.
1/2 tablespoon of ground black pepper.
1 tablespoon of olive oil.
3 tablespoons of tomato paste.
4 ounces of shredded mozzarella.
1 liter of chicken broth.
1 can of lentils
1 can of kidney beans.
1 can garbanzo beans.
2 cans of diced tomatoes (with juice).
2 chopped onions.
2 cloves of minced garlic.

Cooking Directions:
Drain the liquid from the kidney and garbazano beans.
Heat a large pot over medium-high heat.
Pour the oil into the pot.
Sauté the garlic and onions. They must be a golden brown color.
Add the kidney beans, tomatoes, lentils, oregano, garbanzo beans and
broth.
Switch the heat setting to low and simmer for approximately 20 minutes.
Sprinkle cheese over the hot soup. Leave as a topping or stir into the hot
soup until it's melted.

Serving Instructions, Tips & Variations: If desired, cool and freeze this
soup for dinner on another day.
Add a bit of salt and pepper for seasoning, along with 1 tablespoon of
dried cilantro, 1 tablespoon of cumin and a dash of freshly-squeezed lime
juice.
Serve with a side of bread.
Substitute the chicken broth with vegetable broth.