Instant Pot Tuscan White Bean and Lentil Soup
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Ingredients
4 cups low-sodium vegetable broth
2 15-ounce cans of unsalted Great Northern beans, rinsed
1 cup raw brown or green lentils, washed
1 cup water (for instant pot cooking, increase the amount of water to 2 c)
1 cup chopped yellow onion
¾ cup chopped carrots
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 coarsely chopped rainbow chard
2 tablespoons fresh lemon juice
2 ounces grated parmesan cheese (about 1/2 cup)
To make
The bulk of this soup is made up of foods like dried lentils and canned beans, which boost their fiber content to cover more than half of your daily allowance. Do you want to cook it in a slow cooker? Click here to read the recipe.
Combine the broth, beans, lentils, 2 cups water, onion, carrot, parmesan zest, garlic, thyme, pepper, salt, and bay leaf in a medium saucepan. Cover with the lid and turn on the user manual. Close the lid valve and let it sit for 15 minutes under high pressure.Open the valve with a towel (be careful with pressurized steam) and let the steam out until it stops. Carefully open and add the chard and lemon juice. Stir until the chard wilts, about 2 minutes. Remove the cheese peel and bay leaf.Divide the soup evenly into 6 plates. Sprinkle evenly with parmesan cheese.
Combine the broth, beans, lentils, 2 cups water, onion, carrot, parmesan zest, garlic, thyme, pepper, salt, and bay leaf in a medium saucepan. Cover with the lid and turn on the user manual. Close the lid valve and let it sit for 15 minutes under high pressure.Open the valve with a towel (be careful with pressurized steam) and let the steam out until it stops. Carefully open and add the chard and lemon juice. Stir until the chard wilts, about 2 minutes. Remove the cheese peel and bay leaf.Divide the soup evenly into 6 plates. Sprinkle evenly with parmesan cheese.
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Author:Admin
Published: 11/20/2023 10:18 PM
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