Tuscan White Bean and Lentil Soup

Name: Tuscan White Bean and Lentil Soup
Prep time: 10 min
Total time: 10 min
Yield: 6 Servings
Ingredients: 4 cups lower-sodium vegetable broth; 2 (15-ounce) 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 yellow onion, chopped; u00be cup carrot, chopped; 1 (2-inch) Parmesan cheese rind; 2 garlic cloves, minced; 1 teaspoon fresh thyme leaves; u00bd teaspoon black pepper; u00bc teaspoon kosher salt; 1 bay leaf; 4 cups rainbow chard, coarsely chopped; 2 tablespoons fresh lemon juice; 2 ounces Parmesan cheese, grated (about u00bd cup)

By Leslie Blythe Beans, Italian, Soup, Vegetarian Instant Pot / Pressure Cooker, Slow Cooker / Crock Pot

February 2, 2021

This Tuscan White Bean and Lentil Soup is easy and quick to make. It can be made in an Instant Pot, a Slow Cooker or on the stovetop. This soup calls for the rind of Parmesan cheese. The rind adds a robust flavor. You should never throw out the rinds. I keep them in a ziplock bag in the freezer. You can use it for soups, stews, risottos, tomato sauce, etc.

Prep: 10 mins
Yields: 6 Servings

Ingredients

4 cups lower-sodium vegetable broth

2 (15-ounce) 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 yellow onion, chopped

¾ cup carrot, chopped

1 (2-inch) Parmesan cheese rind

2 garlic cloves, minced

1 teaspoon fresh thyme leaves

½ teaspoon black pepper

¼ teaspoon kosher salt

1 bay leaf

4 cups rainbow chard, coarsely chopped

2 tablespoons fresh lemon juice

2 ounces Parmesan cheese, grated (about ½ cup)

Directions

Instant Pot Cooker Method

1Combine broth, beans, lentils, 2 cups water, onion, carrot, Parmesan rind, garlic, thyme, pepper, salt, and bay leaf in Instant Pot. Cover with lid, and turn to manual. Turn lid valve to seal, and set to high pressure for 15 minutes.

2Release valve with a towel (be careful of the pressurized steam), and release steam until it stops. Carefully uncover, and add chard and lemon juice. Stir until chard is wilted, about 2 minutes. Remove and discard cheese rind and bay leaf.

3Divide soup evenly among 6 bowls. Sprinkle evenly with Parmesan.

Slow Cooker Method

1Combine 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.

2Stir 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.

3Divide soup evenly among 6 bowls. Sprinkle evenly with Parmesan.

Recipe by By JAMIE VESPA, MS, RD, Cooking Light, November 2018.

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