Active Time: 10 MinsTotal Time25 Mins
Yield: Serves 6 (serving size: about 1 1/2 cups)
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 slow cooker? Click here for the recipe.
Ingredients
- 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
- 2garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1bay leaf
- 4 cups coarsely chopped rainbow chard
- 2 tablespoons fresh lemon juice
- 2 ounces Parmesan cheese, grated (about 1/2 cup)
Nutritional Information
- Calories 308
- Fat 5g
- Satfat 2g
- Unsatfat 3g
- Protein 17g
- Carbohydrate 50g
- Fiber 15g
- Sugars 5g
- Added sugars 0g
- Sodium 502mg
- Calcium 23% DV
- Potassium 16% DV
- Calories 308
- Fat 5g
- Satfat 2g
- Unsatfat 3g
- Protein 17g
- Carbohydrate 50g
- Fiber 15g
- Sugars 5g
- Added sugars 0g
- Sodium 502mg
- Calcium 23% DV
- Potassium 16% DV
How to Make It
Step 1
Combine broth, beans, lentils, 2 cups water, onion, carrot, Parmesan rind, garlic, thyme, pepper, salt, and bay leaf in Instant Pot. Cover with lid, and turn to manual. Turn lid valve to seal, and set to high pressure for 15 minutes.
Step 2
Release valve with a towel (be careful of the pressurized steam), and release steam until it stops. Carefully uncover, and add chard and lemon juice. Stir until chard is wilted, about 2 minutes. Remove and discard cheese rind and bay leaf.
Step 3
Divide soup evenly among 6 bowls. Sprinkle evenly with Parmesan.
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