Mediterranean White Bean and Lentil Soup

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 cups yellow onion, diced
  • 1/2 cup celery, diced
  • 1 cup carrots, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth, reduced sodium
  • 1 15 oz. can of diced tomatoes
  • 1 15 oz. can of cannellini beans, rinsed and drained
  • 1 cup mixed dry lentils(brown, green and black)
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 3/4 tea. salt
  • 1/2 tea. ground black pepper
  • 2 tablespoons fresh dill, chopped
  • 1 1/2 tea. red wine vinegar

Preparation

  1. Heat oil in a large heavy pot over medium heat. Add onions, celery and carrots; cook stirring occasionally, until softened, 4 to 5 min. Add garlic and cook until fragrant, about 1 minute. Stir in broth, diced tomatoes, cannellini beans, lentils, sun-dried tomatoes, salt and pepper. Bring to a boil over medium high heat; reduce to a simmer. Cover and simmer until lentils are tender, about 30 minutes. Remove from heat and stir in dill and vinegar. Serve with additional dill if desired.

Categories

  • Dinner
  • Lunch
  • Soup
  • Plant-Based Protein
  • Vegetable
  • Dairy Free
  • Gluten Free
  • Quick and Easy
  • Vegan
  • GI
  • MHealthy

Nutrition Information

Serving Size
1 cup
Serves
6
Calories
263.00
Total Fat (g)
7.00
Saturated Fat (g)
1.00
Sodium (mg)
187.00
Total Carbohydrates (g)
40.00
Dietary Fiber (g)
12.00
Protein (g)
12.00