Pantry staples like dried lentils and canned beans make up the bulk of this soup and boost the fiber to cover more than half your daily goal. Want to make it in your Instant Pot? Click here for the recipe

Jamie Vespa
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Jennifer Causey

Recipe Summary test

active:
10 mins
total:
7 hrs 10 mins
Yield:
Serves 6 (serving size: about 1 1/2 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine broth, beans, lentils, 1 cup water, onion, carrot, Parmesan rind, garlic, thyme, pepper, salt, and bay leaf in a 5- to 6-quart slow cooker. Cover and cook on low until lentils are tender, 7 to 8 hours.

    Advertisement
  • Stir in chard and lemon juice. Cover and cook on low until chard is wilted, about 30 minutes. Remove and discard cheese rind and bay leaf.

  • Divide soup evenly among 6 bowls. Sprinkle evenly with Parmesan.

Nutrition Facts

308 calories; fat 5g; saturated fat 2g; protein 17g; carbohydrates 50g; fiber 15g; sugars 5g; sodium 502mg.
Advertisement