Lentil & cannellini bean soup

Hearty and healthy, youve told us this soup recipe is a weeknight winner!

Recipe «Lentil & cannellini bean soup» presented in category Recipes / Soups, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 1 tsp olive oil, 2 carrots, peeled, finely chopped, 1 brown onion, halved, finely chopped, 1 garlic clove, crushed, 1L vegetable stock , 1 x 800g can diced Italian tomatoes, 2 slices prosciutto, 1 x 400g can brown lentils, rinsed, drained , 1 x 400g can cannellini beans, rinsed, drained, Shaved parmesan, to serve, Baguette , sliced crossways, to serve.

Ingredients:

• 1 tsp olive oil 
• 2 carrots, peeled, finely chopped 
• 1 brown onion, halved, finely chopped 
• 1 garlic clove, crushed 
• 1L vegetable stock 
• 1 x 800g can diced Italian tomatoes 
• 2 slices prosciutto 
• 1 x 400g can brown lentils, rinsed, drained 
• 1 x 400g can cannellini beans, rinsed, drained 
• Shaved parmesan, to serve 
• Baguette , sliced crossways, to serve 

Instructions

1. Heat the oil in a large saucepan over medium-high heat. Add the carrot, onion and garlic and cook, stirring, for 3 minutes or until the onion is soft. Add the stock and tomato and bring to the boil. Reduce heat to low and cook, covered, for 15 minutes or until the mixture thickens slightly.
2. Meanwhile, preheat grill on high. Place the prosciutto on a baking tray. Cook under grill for 2 minutes each side or until crisp. Set aside to cool slightly. Coarsely chop.
3. Add the lentils and cannellini beans to the soup and cook, stirring, for 2 minutes or until heated through. Taste and season with salt and pepper.
4. Ladle the soup among serving bowls. Top with prosciutto and parmesan. Serve immediately with bread.