Lentil Soup with Pancetta and Parmesan

Ingredients

• 1  bay leaf 
• 3 cups less-sodium chicken broth fat-free divided
• 3  garlic cloves minced
• 38 ounce lentil soup fat-free 99% canned (such as Progresso)
• 0.8 cup onion chopped ( 1 small)
• 0.3 cup pancetta diced
• 0.3 cup parmesan cheese grated
• 0.5 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• ladle

Directions

1. Place first 3 ingredients in a large saucepan; cook over medium heat 9 minutes or until onion is golden.
2. Add 1 cup broth, scraping pan to loosen browned bits. Stir in remaining 2 cups broth, water, soup, and bay leaf; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes. Discard bay leaf. Ladle soup into individual bowls; sprinkle with Parmesan cheese.