50+ Friends Club Cookbook -- Soups and Sandwiches -- Three Tin Soup

50+ Friends Club Cookbook
Soups and Sandwiches

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Three Tin Soup

From the Kitchen of: Lynda Bergman

19	oz/540 ml can	Tomatoes with herbs and spices
19	oz/540 ml can	Lentils
19	oz/540 ml can	Chickpeas
		Grated parmesan cheese

Whirl undrained tomatoes in a blender to coarsely mash.
Heat tomatoes in saucepan with undrained lentils and chickpeas.
Spoon soup into heated bowls, sprinkle with parmesan cheese and serve with plenty of good bread.
For a variation replace chickpeas with a same size can of any other brand and/or a handful of elbow macaroni.
Makes 6 cups.