Lentil Soup with Pancetta and Parmesan |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Prep: 4 minutes; Cook: 37 minutes Ingredients:
3/4 cup chopped onion (about 1 small) |
2 ounces pancetta, diced (about 1/3 cup) |
3 garlic cloves, minced |
3 cups fat-free, less-sodium chicken broth, divided |
1/2 cup water |
2 (19-ounce) cans 99% fat-free lentil soup (such as progresso) |
1 bay leaf |
1/4 cup grated parmesan cheese |
Directions:
1. Place first 3 ingredients in a large saucepan; cook over medium heat 9 minutes or until onion is golden. Add 1 cup broth, scraping pan to loosen browned bits. Stir in remaining 2 cups broth, water, soup, and bay leaf; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes. Discard bay leaf. Ladle soup into individual bowls; sprinkle with Parmesan cheese.
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