Lentil and Cannellini Bean Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a low-kj classic from Good Taste magazine.I often drop in a handful of pasta in the last 10 minutes. Ingredients:
1 teaspoon olive oil |
2 carrots, peeled, diced |
1 onion, finely chopped |
1 garlic clove, finely chopped |
4 cups vegetable stock |
1 (800 g) can diced tomatoes |
1 (400 g) can brown lentils, drained and rinsed |
1 (400 g) can cannellini beans, drained and rinsed |
parmesan cheese, to serve or crispy bacon |
salt and pepper |
Directions:
1. Heat oil in large pot.
2. Add carrot, onion and garlic.
3. Cook 3 minutes till soft.
4. Add stock and tomatoes, bring to boil.
5. Reduce heat and simmer 20 minutes.
6. Add lentils and beans, cook further 10 minutes.
7. Or keep simmering till desired thickness.
8. Season to taste, serve with bacon or parmesan.
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