Lentil and Cannellini Bean Soup

READY IN: 40mins
Recipe by katew

This is a low-kj classic from Good Taste magazine.I often drop in a handful of pasta in the last 10 minutes.

Top Review by JustJanS

Kate, I took your wonderful basic recipe and tweaked it a bit to suit us. I added in a finely chopped celery stick with the onion and carrot etc. I have lots of fresh herbs in the garden, so I added some fresh thyme and a pinch of chilli flakes while simmering and I finished the soup with a big handful of chopped fresh parsley and a squeeze of lemon juice. I'm thrilled to have three more generous servew to freeze for my work lunches. Thanks for posting.

Ingredients Nutrition

Directions

  1. Heat oil in large pot.
  2. Add carrot, onion and garlic.
  3. Cook 3 minutes till soft.
  4. Add stock and tomatoes, bring to boil.
  5. Reduce heat and simmer 20 minutes.
  6. Add lentils and beans, cook further 10 minutes.
  7. Or keep simmering till desired thickness.
  8. Season to taste, serve with bacon or parmesan.

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