Lentil & cannellini bean soup

Posted by adm On December - 20 - 2011

How to cook Lentil & cannellini bean soup


  • 1 tsp olive oil
  • 2 carrots, raw, finely shredded
  • 1 brown onion, halved, finely shredded
  • 1 clove, low
  • 1L (4 cups) vegetable strain
  • 1 x 800g can diced Italian tomatoes
  • 2 slices prosciutto
  • 1 x 400g can brown lentils, rinsed, knackered
  • 1 x 400g can cannellini beans, rinsed, knackered
  • Shaved parmesan, to dish
  • Baguette (French breadstick), sliced crosswise, to dish

How to:

  • Heat the oil in a large saucepan over medium-high passion. Add the carrot, onion and garlic and fake, stirring, for 3 minutes or until the onion is subdued. Add the stock and tomato and bring to the churn. Reduce heat to low and prepare, covered, for 15 minutes or until the mixture thickens somewhat.

  • Lag, preheat grill on highschool. Place the prosciutto on a baking tray. Cook under grill for 2 minutes each side or until crease. Set aside to cool somewhat. Coarsely chopper.

  • Add the lentils and cannellini beans to the soup and fudge, stirring, for 2 minutes or until heated through. Taste and season with salt and peppercorn.

  • Ladle the soup among serving bowls. Top with prosciutto and parmesan. Serve immediately with bread.

  • Prepare time:10 min.

    Cooking time:15 min.

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