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Lentil Soup with Pancetta and Parmesan

Yield 7 servings (serving size: 1 cup soup and about 1 1/2 teaspoons cheese)
Prep: 4 minutes; Cook: 37 minutesAdding a few fresh ingredients to canned soup gives this soup a made-from-scratch flavor with very little time in the kitchen.

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

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection