Slow-Cooker Tuscan White Bean and Lentil Soup

cookinglight.com

pat uk

4 cups lower-sodium vegetable broth

2 (15-oz.) cans unsalted Great Northern beans, drained and rinsed

1 cup uncooked brown or green lentils, rinsed

1 cup water (increase to 2 cups for Instant Pot)

1 cup chopped yellow onion

¾ cup chopped carrot

1 (2-inch) Parmesan cheese rind

2 garlic cloves, minced

1 teaspoon fresh thyme leaves

½ teaspoon black pepper

¼ teaspoon kosher salt

1 bay leaf

4 cups coarsely chopped rainbow chard

2 tablespoons fresh lemon juice

2 ounces Parmesan cheese, grated (about ½ cup)

Directions at cookinglight.com

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