Hearty Lentil and White Bean Soup — Damn Delicious

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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.

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

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

Yield: 6 servings (10 cups)

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

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
  • 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.

*Green lentils can be substituted.

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

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