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Lentil & cannellini bean soup
Lentil & cannellini bean soup
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Nourishing soup perfect for busy weeknights!
Ingredients:
  • 4.60 gm olive oil
  • 2 carrots, peeled, finely chopped
  • 1 brown onion, halved, finely chopped
  • 1 garlic clove, crushed
  • 1L (4 cups) vegetable liquid stock
  • 2 x Mutti Polpa Finely Chopped Tomatoes 400g
  • 2 slices prosciutto
  • 1 x 400g can brown lentils, rinsed, drained
  • 1 x 400g can cannellini beans, rinsed, drained
  • Shaved parmesan, to serve
  • Baguette (French breadstick), sliced crossways, to serve
Instructions:
  • In a large saucepan over medium-high heat, heat oil. Cook carrot, onion, and garlic for 3 minutes until onion is soft. Stir in stock and tomato, bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until slightly thickened.
  • Preheat the grill on high while laying the prosciutto on a baking tray. Grill for 2 minutes on each side until crispy. Let it cool slightly, then chop coarsely.
  • Stir in the lentils and cannellini beans, cooking for 2 minutes until warmed. Season with salt and pepper to taste.
  • Divide the soup into bowls and garnish with prosciutto and parmesan. Serve piping hot with bread.

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