Hearty Lentil and White Bean Soup
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 servings (10 cups)
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Course
Main Course, Soup
Hearty Lentil and White Bean Soup
Description
Hearty Lentil and White Bean Soup starts by browning diced bacon to impart a deep, smoky base flavor. Aromatics like diced sweet onion, carrot, and garlic are softened in the reserved bacon fat along with fresh thyme and bay leaves to build fragrance and depth. Brown lentils cook in savory chicken stock mixed with dry white wine and Parmesan rinds, adding subtle umami. Cannellini beans and diced tomatoes are added toward the end, creating a hearty texture blend. The soup is seasoned with salt and freshly ground black pepper and finished with crispy bacon pieces and chopped parsley for freshness.
The combination of lentils and beans provides a satisfying body with a creamy yet slightly firm bite. The use of bacon and Parmesan rinds enhances the savory profile without overwhelming the earthy lentils. Simmering ensures flavors meld thoroughly while keeping ingredients tender but intact.
This soup can be served as a main course or a warm starter. It pairs well with rustic bread or a simple side salad. Garnishing with fresh parsley adds brightness to each spoonful.
Notes suggest substituting green lentils if preferred and replacing white wine with additional chicken stock for a non-alcoholic version, making the recipe flexible to dietary needs and ingredient availability.
Ingredients
- 3 lices Bacon diced
- 1 sweet onion diced
- 1 carrot peeled and diced
- 3 cloves garlic minced
- 3 thyme sprigs, fresh
- 2 bay leaf
- 5 cups chicken stock
- ½ cup brown lentils
- ¼ cup dry white wine
- 2 Parmesan Cheese 3-inch rinds
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 2 cannellini beans rinsed and drained; 15.5 ounce cans
- 1 diced tomatoes petite diced; drained; 14.5 ounce can
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat, reserving 2 tablespoons in the stockpot; transfer bacon to a paper towel-lined plate.
- Add onion and carrot, and cook, stirring occasionally, until onions are translucent, about 3-4 minutes. Stir in garlic, thyme and bay leaves until fragrant, about 1 minute.
- Stir in chicken stock, lentils, wine and Parmesan rinds; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until lentils are almost tender, about 12-15 minutes.
- Stir in cannellini beans and tomatoes until lentils are completely tender, about 10-15 minutes more.
- Serve immediately with bacon, garnished with parsley, if desired.
Notes
- Green lentils can replace brown lentils without significant changes to flavor or texture.
- White wine can be substituted with extra chicken stock for a non-alcoholic version.
User Reviews
Overall Rating
4.8
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