Lentil and Cannellini Bean Soup

Total Time
Prep 10 mins
Cook 30 mins

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

Ingredients Nutrition


  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.
Most Helpful

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.

JustJanS October 16, 2010

What a lovely robust soup this was. We really enjoyed this tasty treat. Made exactly as written except that I couldn't find cannellini beans anywhere, so I subed with romano beans. The soup was hearty, thick and oh so satisfying. Thank you so much for sharing this winner. We have had a lot of snow this month and your soup was thoroughly enjoyed. :)

Baby Kato February 19, 2010