Try this Instant Pot Tuscan White Bean and Lentil Soup recipe, or contribute your own.
Suggest a better descriptionStep 1
Combine broth, beans, lentils, 2 cups water, onion, carrot, Parmesan rind, garlic, thyme, pepper, salt, and bay leaf in Instant Pot. Cover with lid, and turn to manual. Turn lid valve to seal, and set to high pressure for 15 minutes.
Step 2
Release valve with a towel (be careful of the pressurized steam), and release steam until it stops. Carefully uncover, and add chard and lemon juice. Stir until chard is wilted, about 2 minutes. Remove and discard cheese rind and bay leaf
Step 3
Divide soup evenly among 6 bowls. Sprinkle evenly with Parmesan.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (323g) | ||
Recipe Makes: 1 | ||
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Calories: 357 | ||
Calories from Fat: 151 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.8g | 22 % | |
Saturated Fat 9.9g | 50 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 49.9mg | 15 % | |
Sodium 1242.1mg | 43 % | |
Potassium 643.7mg | 17 % | |
Total Carbohydrate 29.8g | 9 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 24.3g | ||
Protein 24.7g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 357
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