Slow-Cooker Tuscan White Bean and Lentil Soup

Active Time: 10 MinsTotal Time7 Hours 10 Mins
Yield: Serves 6 (serving size: about 1 1/2 cups)

Pantry staples like dried lentils and canned beans make up the bulk of this soup and boost the fiber to cover more than half your daily goal. Want to make it in your Instant Pot? Click here for the recipe. 

Ingredients

  • 4 cups lower-sodium vegetable broth
  • 2(15-oz.) cans unsalted Great Northern beans, drained and rinsed
  • 1 cup uncooked brown or green lentils, rinsed
  • 1 cup water (increase to 2 cups for Instant Pot)
  • 1 cup chopped yellow onion
  • 3/4 cup chopped carrot
  • 1(2-inch) Parmesan cheese rind
  • 2garlic cloves, minced
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon kosher salt
  • 1bay leaf
  • 4 cups coarsely chopped rainbow chard
  • 2 tablespoons fresh lemon juice
  • 2 ounces Parmesan cheese, grated (about 1/2 cup)

Nutritional Information

  • Calories 308
  • Fat 5g
  • Satfat 2g
  • Unsatfat 3g
  • Protein 17g
  • Carbohydrate 50g
  • Fiber 15g
  • Sugars 5g
  • Added sugars 0g
  • Sodium 502mg
  • Calcium 23% DV
  • Potassium 16% DV
  • Calories 308
  • Fat 5g
  • Satfat 2g
  • Unsatfat 3g
  • Protein 17g
  • Carbohydrate 50g
  • Fiber 15g
  • Sugars 5g
  • Added sugars 0g
  • Sodium 502mg
  • Calcium 23% DV
  • Potassium 16% DV

How to Make It

Step 1

Combine broth, beans, lentils, 1 cup water, onion, carrot, Parmesan rind, garlic, thyme, pepper, salt, and bay leaf in a 5- to 6-quart slow cooker. Cover and cook on low until lentils are tender, 7 to 8 hours.

Step 2

Stir in chard and lemon juice. Cover and cook on low until chard is wilted, about 30 minutes. Remove and discard cheese rind and bay leaf.

Step 3

Divide soup evenly among 6 bowls. Sprinkle evenly with Parmesan.

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