I’m posting this because I thought it was delicious and many people who saw photos on Instagram thought it looked delicious.
Again. It WAS delicious.
But Kelly didn’t like it as much. You win some, you lose some. Enjoy the recipe anyway!
Tuscan White Bean and Lentil Soup
Found here
- 4 c lower-sodium vegetable broth
- 2 (15-oz) cans unsalted Great Northern beans, drained and rinsed
- 1 c uncooked brown or green lentils, rinsed
- 1 c water
- 1 c chopped yellow onion
- 3/4 c chopped carrot
- 1 (2-inch) Parmesan cheese rind
- 2 garlic cloves, minced
- 1 t fresh thyme leaves
- 1/2 t black pepper
- 1/4 t kosher salt
- 1 bay leaf
- 4 c coarsely chopped rainbow chard
- 2 T fresh lemon juice
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.