Lentil Soup with Pancetta and Parmesan

Oxmoor House
Prep: 4 minutes; Cook: 37 minutes

Adding a few fresh ingredients to canned soup gives this soup a made-from-scratch flavor with very little time in the kitchen.

7 servings (serving size: 1 cup soup and about 1 1/2 teaspoons cheese)


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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


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.

Created date

October 2009

Nutritional Information

Calories 152
Fat 4.4 g
Satfat 1.7 g
Protein 8.9 g
Carbohydrate 19.2 g
Fiber 2.8 g
Cholesterol 8 mg
Iron 1.8 mg
Sodium 740 mg
Calcium 63 mg