Lentil Soup with Pancetta and Parmesan

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

Preparation

1. 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.