Jennifer Causey
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.
How to Make It
Step 1
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.
Step 2
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.
Step 3
Divide soup evenly among 6 bowls. Sprinkle evenly with Parmesan.
