Slow Cooker Tuscan White Bean and Lentil Soup (cookinglight)

4 c lower-sodium vegetable broth
2 15 oz cans Great Northern beans, drained and rinsed
1 c uncooked brown or green lentils, rinsed
1 c water (increase to 2 c for Instant Pot)
1 c chopped yellow onion
3/4 c chopped carrot
2″ piece Parmesan cheese rind
1 t fresh thyme leaves
1/2 t black pepper
1/4 t kosher salt
2 garlic cloves, minced
4 c coarsely chopped rainbow chard
1 bay leaf
2 T fresh lemon juice
1/2 c Parmesan cheese, grated

Combine broth, beans, lentils, 1 c water, onion, carrot, Parmesan rind, garlic, thyme, pepper, salt and bay leaf in a 5 – 6 qt slow cooker. Cover and cook on low until lentils are tender, 7 – 8 hours. Stir in chard and lemon juice. Cover and cook on low until chard is wilted, about 30 min. Remove and discard cheese rind and bay leaf. Divide soup evenly among 6 bowls. Sprinkle evenly with Parmesan. Serves 6.

Tagged: Instant Pot, One Dish Meals, Slow Cooker, Soups & Stews, Vegetarian