Tuscan Lentil And White Bean Soup Recipes

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SLOW-COOKER TUSCAN WHITE BEAN AND LENTIL SOUP



Slow-Cooker Tuscan White Bean and Lentil Soup image

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

4 cups lower-sodium vegetable broth
2 (15-oz.) 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 chopped yellow onion
3/4 cup chopped carrot
1 (2-inch) Parmesan cheese rind
2 garlic cloves, minced
1 teaspoon fresh thyme leaves
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
1 bay leaf
4 cups coarsely chopped rainbow chard
2 tablespoons fresh lemon juice
2 ounces Parmesan cheese, grated (about 1/2 cup)

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

SAUSAGE, WHITE BEAN AND KALE SOUP



Sausage, White Bean and Kale Soup image

This sumptuous soup uses a great combo of pantry staples and fresh ingredients to create a super satisfying meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 10

1 tablespoon olive oil
1/2 lb bulk Italian pork sausage
2 cups diced onions
3/4 teaspoon salt
1 bunch kale, ribs removed, thinly sliced
3 cloves garlic, finely chopped
1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
2 cans (19 oz each) Progresso™ cannellini beans, drained, rinsed
1 carton (32 oz) Progresso™ unsalted chicken broth
1/2 cup grated Parmesan cheese

Steps:

  • In 6-quart Dutch oven, heat olive oil over medium-high heat. Crumble sausage into hot oil; cook until no longer pink. Transfer with slotted spoon to plate; set aside.
  • Add onions and salt to Dutch oven; cook 4 to 5 minutes, stirring frequently, until translucent. Stir in kale; cook about 1 minute or until slightly wilted.
  • Stir in garlic. Stir in tomatoes, beans, broth and sausage; heat to a simmer. Simmer uncovered 5 minutes to combine flavors. Divide among 8 bowls; top with cheese.

Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 15 mg, Fat 1/2, Fiber 6 g, Protein 13 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 6 g, TransFat 0 g

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