Best Lentil And Cannellini Bean Soup Recipes

HEARTY LENTIL AND WHITE BEAN SOUP

Hearty Lentil and White Bean Soup image

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!

Provided by Chungah Rhee

Categories entree

Yield 6 servings (10 cups)

Number Of Ingredients 14

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

Steps:

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.

LENTIL AND CANNELLINI BEAN SOUP

Lentil and Cannellini Bean Soup image

This is a low-kj classic from Good Taste magazine.I often drop in a handful of pasta in the last 10 minutes.

Provided by katew

Categories Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 teaspoon olive oil
2 carrots, peeled, diced
1 onion, finely chopped
1 garlic clove, finely chopped
4 cups vegetable stock
1 (800 g) can diced tomatoes
1 (400 g) can brown lentils, drained and rinsed
1 (400 g) can cannellini beans, drained and rinsed
parmesan cheese, to serve or crispy bacon
salt and pepper

Steps:

Heat oil in large pot.
Add carrot, onion and garlic.
Cook 3 minutes till soft.
Add stock and tomatoes, bring to boil.
Reduce heat and simmer 20 minutes.
Add lentils and beans, cook further 10 minutes.
Or keep simmering till desired thickness.
Season to taste, serve with bacon or parmesan.

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