Hearty Lentil and White Bean Soup

Hearty Lentil and White Bean Soup

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
• ½ cup beluga lentils
• ¼ cup dry white wine
• 2 (3-inch) Parmesan cheese rinds
• Kosher salt and freshly ground black pepper
• 2 (15.5 oz) cans cannellini beans, rinsed and drained
• 1 (14.5 oz) can petite diced tomatoes, drained
• 2 tbsp chopped fresh parsley leaves

DIRECTIONS

1. 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 tbsp in the stockpot; transfer bacon to a paper towel-lined plate.
2. 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 a minute.
3. 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.
4. Stir in cannellini beans and tomatoes until lentils are completely tender, about 10-15 minutes more.
5. Serve immediately with bacon, garnished with parsley, if desired.