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.
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)
Added sugars 0g
Calcium 23% DV
Potassium 16% DV
How to Make It
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.
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