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Hearty Lentil and White Bean Soup

Hearty Lentil and White Bean Soup - So hearty, healthy and easy with just 213 calories per serving! You can also make this on any given weeknight, and the leftovers reheat very well! With the Parmesan rinds, this soup is bursting with just so much flavor!

So hearty, healthy and easy with just 213 calories per serving! You can also make this on any given weeknight, and the leftovers reheat very well! With the Parmesan rinds, this soup is bursting with just so much flavor!

Hearty Lentil and White Bean Soup - So hearty, healthy and easy with just 213 calories per serving! You can also make this on any given weeknight, and the leftovers reheat very well! With the Parmesan rinds, this soup is bursting with just so much flavor!

​It’s been soups night after night here in our house.

Probably because we went from 90 degree Thailand weather to 50-60 degree LA weather.

Plus, it’s been dreary with rain here and there.

So Butters has been sporting his yellow rain coat, and I haven’t left the house for days in my pink no-shame sweatpants.

I’ve been doing very important things here at home, catching up on This Is Us and How to Get Away with Murder, while making this lentil and white bean soup all week.

Hearty Lentil and White Bean Soup - So hearty, healthy and easy with just 213 calories per serving! You can also make this on any given weeknight, and the leftovers reheat very well! With the Parmesan rinds, this soup is bursting with just so much flavor!

I don’t know if it’s the crisp bacon bits that make the soup, or the Parmesan rinds that lends all the flavors.

Maybe it’s both.

Plus. There’s lentils and white beans in here to keep you healthy and full for days.

So I’ll just stay home and get back to my soup, my sweats and my binge-watching shows.

Hearty Lentil and White Bean Soup - So hearty, healthy and easy with just 213 calories per serving! You can also make this on any given weeknight, and the leftovers reheat very well! With the Parmesan rinds, this soup is bursting with just so much flavor!

Hearty Lentil and White Bean Soup

So hearty, healthy and easy with just 213 calories per serving! You can also make this on any given weeknight, and the leftovers reheat very well! With the Parmesan rinds, this soup is bursting with just so much flavor!

15 minutes30 minutes

Ingredients:

  • 3 slices bacon, diced
  • 1 sweet onion, diced
  • 1 carrot, peeled and diced
  • 3 cloves garlic, minced
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 5 cups chicken stock
  • 1/2 cup brown lentils*
  • 1/4 cup dry white wine*
  • 2 (3-inch) Parmesan cheese rinds
  • Kosher salt and freshly ground black pepper
  • 2 (15.5 ounce) cans cannellini beans, rinsed and drained
  • 1 (14.5 ounce) can petite diced tomatoes, drained
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat, reserving 2 tablespoons in the stockpot; transfer bacon to a paper towel-lined plate.
  2. Add onion and carrot, and cook, stirring occasionally, until onions are translucent, about 3-4 minutes. Stir in garlic, thyme and bay leaves until fragrant, about 1 minute.
  3. Stir in chicken stock, lentils, wine and Parmesan rinds; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until lentils are almost tender, about 12-15 minutes.
  4. Stir in cannellini beans and tomatoes until lentils are completely tender, about 10-15 minutes more.
  5. Serve immediately with bacon, garnished with parsley, if desired.

Notes:

*Green lentils can be substituted.

*Additional chicken stock can be used for white wine as a non-alcoholic substitute.

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Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 213.0 Calories from Fat 9
% Daily Value*
Total Fat 1.0g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 4.0mg 1%
Sodium 972.0mg 41%
Total Carbohydrate 34.0g 11%
Dietary Fiber 10.0g 40%
Sugars 2.0g
Protein 12.0g 24%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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46 comments

  1. Rated 5 out of 5

    So delicious! This was my first time using a parmesan cheese rind. I halved the recipe so I only cut one 3″ chunk. I was a little unsure of how wide to cut the rind – I cut probably about 1/2″ to 3/4″ wide and 3″ long. There was some rind intact after it had finished simmering so I just tossed that. The only thing I did different was omitted the canned tomatoes and gave the broth a couple of squirts of tubed tomato paste. I didn’t use wine, just added a little extra chicken broth. A halved recipe provided 3 bowls of soup. I should have made a full recipe because I want to eat it again tomorrow! One more time…absolutely fantastic!

  2. My favorite soup, no matter what season we are in!! My kids love it, my husband loves it (and he is not a soup person), son in law and grandkids love this soup!!

  3. Rated 5 out of 5

    I love this soup! I eat it when it’s 99 degrees outside with the a/c, portable fan and ceiling fan. Love, love, love this recipe

  4. Rated 5 out of 5

    I made this with a few small additions and substitutes due to my shelter-in-place situation. I substituted half a teaspoon of dried basil for the bay leaves, and I added about a tablespoon of Better Than Bouillon to enhance my stock. I also added a quarter teaspoon of ground cardamom. Delicious and quick! The whole family enjoyed it.

  5. This soup is AMAZING!! DYNAMITE!! Oh it is sooooo good!! I did need to add extra liquid because I didn’t serve it right away but holy smokes!! This soup is incredible!! Didn’t change a thing!! Thank you!!! 

  6. Rated 5 out of 5

    Love this soup! It is delicious and easy to make.

  7. Rated 5 out of 5

    I haven’t made this yet, but I’m sure it will be great. 

    My question is what should I use instead of bacon as we are vegetarian?

    Thanks

  8. Rated 5 out of 5

    Without a doubt the tastiest soup I have ever made. A wonderful mix of textures and flavours, and the herbs make all the difference. We are using this as part of a diet. 

  9. Already smells and tastes fantastic as I’ve got this simmering on the stove as we speak!

  10. Rated 5 out of 5

    Delicious and perfect for a stormy night!  Added kale greens with the beans. Thanks for an awesome recipe. 

  11. Rated 5 out of 5

    So yummy! My whole family loves it, and eats as much as I make.

  12. Rated 5 out of 5

    Could I use red lentils in this recipe? It looks delicious!!

  13. Rated 4 out of 5

    This is a good, hearty yet light soup. Okay, hearty-light may be an oxymoron. Filling, but not heavy. Anyway, I didn’t have bacon on hand, should have made a point of buying some, especially since I bought parmesan cheese just for the rind. I will make this again, it’s so easy and fast, with bacon.

  14. This dish is wonderful . Very delicious . Great flavor. I definitely will be making this again very soon.

  15. Any thoughts on adding farro this???

  16. Are broth and stock related? Could I use chicken broth in this?

  17. I’m a mom of 4 littles and amateur cook and avoid the grocery as much as possible by order & pickup. So how much parmesean cheese would you suggest I substitute for the 2 3″ rinds? Also what’s your suggested dry white wine? This looks delicious for our Texas fall cold weather snap!

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications. And any dry white wine variety should work perfectly here! 🙂

  18. Where can I find Parmesan cheese rinds? Or can I used some shredded Parmesan cheese. Thanks. SueD
    P.S. I’ve printed several of the soup recipes. They all look so yummy. Anxious to try them!

  19. can you do this in an instant pot if yes. directions please. thank you

  20. Hi Chungah! WOW! Awesome and yummy lentil and white bean soup! I was searching this on google and just landed on your post. I wish now i can prepare this soup at my home. One think i couldn’t figure out- “Green lentils can be substituted” Would you please explain?

    However, keep it up. Bookmarked for further visit! Love!!!

    • Brown lentils are most commonly used among the lentil family but green lentils can also be used in this recipe. But please note that green lentils generally take the longest to cook, about 45 minutes. Hope that helps, Aysha!

  21. I just made this for the upcoming work week and the house smells delicious. Honestly, I can’t wait for lunch tomorrow! Thanks for giving me something to look forward to.

  22. I am uneducated regarding parmesan rinds. Are these available in the grocery store?

  23. yummy, yummy, yum.  this soup looks amazing.

  24. Thank you for this! Could recipe work in crockpot?

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  25. Can we just trade lives for a minute?? It’s 25 here in Cleveland, and we’ve gotten dumped on with at least 7 inches of snow in my neighborhood since Saturday. And it’s STILL snowing! My very hyper Spaniel is going stir crazy, not being able to go for his walks. I dread heading to work in this mess – I’d gladly stay home and watch TV and eat some of that delicious looking soup! Lol.

  26. For a vegetarian version, should I just leave the bacon out, or would using vegetarian bacon bits because better?

  27. It’s nearly winter where I am from so this would be perfect!!!

  28. How many cups of beans is 2 cans of cannellini beans?  I am going to use dried beans instead.  Looks delicious! 

  29. I have heard of the lentil and white bean combination many times. But, I didn’t know how to make that happen. This soup has solved my doubt.

  30. Looks delicious! Do you have the nutrition information?

  31. I eat a lot of lentils, but have never thought of pairing them with white beans, this is a genius idea, and those parmesan cheese rinds surely take this to the next-level….superb recipe