Saturday, November 20, 2010

Chef Chuck's Lentil and White Bean Soup




Zuppa di Lenticchie e Fagoli Bianchi


Fall is the perfect time of the year for a healthy bowl of hot soup. A medley of vegetables, lentils and beans makes this soup very hearty. The smokey bacon flavor added richness and warmth.


Lentil and White Bean Soup


3 tablespoons olive oil
4 strips bacon, cut in small pieces
1 onion, sliced
2 carrots, chopped
2 celery stalks, chopped
2 garlic cloves, minced
1 can diced tomatoes, 14.5
6 cups chicken broth
1 tablespoon red wine vinegar
1 cup white beans
1 cup red lentils
2 tablespoons fresh parsley, chopped
salt and pepper


Wash lentils, simmer in a pot with 2 cups chicken broth and 1 cup water for 30 minutes, stirring occasionally. In a large pot add olive oil, cook bacon a few minutes. Add chopped vegetables and cook an additional 5 minutes, add garlic and tomatoes. Pour in red wine vinegar and 4 cups chicken broth, beans and cooked lentils. Cover and simmer 25 minutes. Stir in parsley, season with salt and pepper and drizzle with olive oil.

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