Slow Cooker Tuscan White Bean And Lentil Soup Recipes
SLOW-COOKER TUSCAN WHITE BEAN SOUP RECIPE BY TASTY
Here's what you need: medium white onion, carrots, celery, garlic, chopped kale, canned diced tomatoes, white beans, salt, pepper, dried thyme, dried oregano, vegetable stock
Provided by Robin Broadfoot
Categories Lunch
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a slow cooker, combine the onion, carrots, celery, garlic, kale, tomatoes, beans, salt, pepper, thyme, oregano, and vegetable stock. Stir to combine.
- Cook on low for 8 hours or high for 4 hours, until the vegetables are tender.
- Serve hot.
- Enjoy!
Nutrition Facts : Calories 1082 calories, Carbohydrate 103 grams, Fat 94 grams, Fiber 15 grams, Protein 19 grams, Sugar 24 grams
SLOW-COOKER TUSCAN WHITE BEAN AND LENTIL SOUP
Pantry staples like dried lentils and canned beans make up the bulk of this soup and boost the fiber to cover more than half your daily goal. Want to make it in your Instant Pot? Click here for the recipe.
Provided by Jamie Vespa, MS, RD
Time 7h10m
Yield Serves 6 (serving size: about 1 1/2 cups)
Number Of Ingredients 15
Steps:
- Combine 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.
- Stir 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.
- Divide soup evenly among 6 bowls. Sprinkle evenly with Parmesan.
Nutrition Facts : Calories 308, Carbohydrate 50 g, Fat 5 g, Fiber 15 g, Protein 17 g, SaturatedFat 2 g, Sodium 502 mg, Sugar 5 g, UnsaturatedFat 3 g
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