Grateful Grits

A while back, I shared a glimpse into my health journey. Since then, I’ve delved deeper into documentaries and articles, but the real adventure has been in experimenting with healthier eating. I’ve braved dishes that promised nourishment only to be met with disappointment in taste. Finding that sweet spot between nutritious and delicious has been quite the quest. Yet, this soup hits the mark effortlessly. I’ve put it to the test with some discerning palates, not just my little ones, and it’s been a hit all around.

Lentils and beans bring a hefty dose of daily fiber to the table. Just half a cup of lentils packs nearly 8 grams of fiber, and with two cans of fiber-rich Cannellini beans in the mix, it’s a fiber fiesta! Coupled with an array of veggies and herbs, this soup is a powerhouse of health. One bowl leaves you feeling revitalized and ready to conquer the day.

Let’s get cooking! Start by preheating a Dutch oven with a drizzle of olive oil. Now, for the bacon, you can go old-school with your knife skills or opt for the ease of scissors – whatever tickles your culinary fancy. Let those bacon strips sizzle in the cast iron until they reach a glorious golden brown. Once done, transfer them onto a plate lined with a napkin to soak up any excess grease.

My culinary creations often revolve around the cornerstone of French cuisine – the “Mirepoix.” It’s a trio of celery, carrot, and onion, diced with precision and sautéed to perfection, usually in a luxurious pool of butter. Garlic joins this flavor symphony, adding depth and character to the mix. When these elements unite, they form a savory, earthy essence that’s the heart and soul of any memorable dish.

With the bacon set aside, leave behind just a hint of its flavorful essence in the pot and toss in the carrots, celery, and onions. Sauté them until they’re soft and translucent, seasoning with salt and pepper along the way. Add two tablespoons of freshly minced garlic, along with bay leaves and thyme, and let the aromas dance for a minute or two.

Now, onto the layers of flavor! Pour in a quarter cup of white wine, opting for a modest blend. Let it mingle and reduce for a few minutes. Then, introduce the chicken broth (or vegetable broth, if you prefer) and the lentils. Season with salt and pepper, bringing it all to a boil before simmering for about fifteen minutes. Stir in half a cup of grated parmesan cheese, letting it melt into the mix. Next, rinse and drain your Cannellini beans and diced tomatoes, adding them to the pot for another fifteen minutes of simmering.

It’s taste-test time! Adjust the seasoning with salt and pepper if needed. And voilà! Your soup is ready to be served, topped with those irresistible bacon bits. Dive in and savor every spoonful. Bon appétit!

Savory Lentil and White Bean Soup

Ingredients:

4 sliced of bacon, chopped

1 diced Onion

1 stalk of diced Celery

1 diced Carrot

2 teaspoons of minced Garlic

3 sprigs of fresh Thyme

2 Bay Leaves

1/4 cup of White Wine, a nice affordable blend

5 cups of Chicken Broth (or Vegetable Broth)

1/2 cup of Brown Lentils

Salt and Pepper

1/2 cup of grated Parmesan Cheese

2 cans of rinsed and drained Cannellini Beans

1 can of petite diced tomatoes, drained

Directions:

1. Heat oil in a Dutch oven over medium high heat. Add the bacon and keep it moving until crisp. Remove the bacon with a slotted spoon and place on a paper towel to ensure excess oil is drained. Drain all but two tablespoons of fat from the Dutch oven.
2. Add the onions, carrots, and celery to the Dutch oven. Season with salt and pepper throughout the cooking process. Cook until the vegetables are soft and onions are translucent. Add garlic, thyme and bay leaves and cook for one to two minutes.
3. Add the wine and allow to reduce for at least two minutes. Then add the chicken broth, lentils, and half a cup of parmesan cheese. Season with salt and pepper. Bring to a boil and then allow to simmer for about fifteen minutes.
4. Stir in cannellini beans and tomatoes and cook an additional fifteen minutes. Taste the broth and season accordingly with salt and pepper.
5. Portion the bowls of soup and top with bacon.