Hearty Lentil and White Bean Soup

• servings: 6 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

3 slices bacon (diced)

1 sweet onion (diced)

1 carrot (peeled and diced)

3 cloves garlic (minced)

3 sprigs fresh thyme

2 bay leaves

5 cups chicken stock

1/2 cup brown lentils*

1/4 cup dry white wine*

2 3-inch Parmesan cheese rinds

Kosher salt and freshly ground black pepper

2 15.5 ounce cans cannellini beans, rinsed and drained

1 14.5 ounce can petite diced tomatoes, drained

2 tablespoons chopped fresh parsley leaves

Directions

Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat, reserving 2 tablespoons in the stockpot; transfer bacon to a paper towel-lined plate.

Add onion and carrot, and cook, stirring occasionally, until onions are translucent, about 3-4 minutes. Stir in garlic, thyme and bay leaves until fragrant, about 1 minute.

Stir in chicken stock, lentils, wine and Parmesan rinds; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until lentils are almost tender, about 12-15 minutes.

Stir in cannellini beans and tomatoes until lentils are completely tender, about 10-15 minutes more.

Serve immediately with bacon, garnished with parsley, if desired.