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!
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
- ½ cup brown lentils*
- ¼ 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
Instructions
- 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.
- 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.
- 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.
- Stir in cannellini beans and tomatoes until lentils are completely tender, about 10-15 minutes more.
- 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.