Slow-Cooker Tuscan White Bean and Lentil Soup
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Ingredients
4 cups low-sodium vegetable broth
2 cans (15 oz) unsalted Great Northern beans, rinsed
1 cup raw brown or green lentils, washed
1 cup of water (for cooking in a slow cooker, 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 main part of this soup consists of such products that can be used as a side dish, such as dried lentils and canned beans. They contain more fiber to cover more than half of your daily allowance. Do you want to cook it in a fast-food slow cooker? Click here to read the recipe.
Combine the broth, beans, lentils, 1 cup water, onion, carrot, parmesan zest, garlic, thyme, pepper, salt, and bay leaf in a 5-to 6-quart slow cooker. Cover and cook over low heat until the lentils are tender, 7 to 8 hours.Add the chard and lemon juice. Cover and cook over low heat until the chard wilts, about 30 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, 1 cup water, onion, carrot, parmesan zest, garlic, thyme, pepper, salt, and bay leaf in a 5-to 6-quart slow cooker. Cover and cook over low heat until the lentils are tender, 7 to 8 hours.Add the chard and lemon juice. Cover and cook over low heat until the chard wilts, about 30 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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