Slow Cooker Tuscan White Bean And Lentil Soup Recipes
SLOW-COOKER TUSCAN WHITE BEAN SOUP RECIPE BY TASTY
Here's what you need: medium white onion, carrots, celery, garlic, chopped kale, canned diced tomatoes, white beans, salt, pepper, dried thyme, dried oregano, vegetable stock
Provided by Robin Broadfoot
Categories Lunch
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a slow cooker, combine the onion, carrots, celery, garlic, kale, tomatoes, beans, salt, pepper, thyme, oregano, and vegetable stock. Stir to combine.
- Cook on low for 8 hours or high for 4 hours, until the vegetables are tender.
- Serve hot.
- Enjoy!
Nutrition Facts : Calories 1082 calories, Carbohydrate 103 grams, Fat 94 grams, Fiber 15 grams, Protein 19 grams, Sugar 24 grams
SLOW-COOKER TUSCAN BEAN SOUP
Cool weather? Warm tummies with a slow cooker hearty soup.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h25m
Yield 6
Number Of Ingredients 11
Steps:
- In 3- to 4-quart slow cooker, mix all ingredients except parsley and oil.
- Cover: cook on Low heat setting 8 to 10 hours.
- Stir in parsley and oil before serving.
Nutrition Facts : Calories 380, Carbohydrate 50 g, Cholesterol 25 mg, Fat 1, Fiber 11 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1470 mg, Sugar 4 g, TransFat 0 g
TUSCAN WHITE BEAN SOUP (SLOW COOKER)
From Slow Cooker Revolution
Provided by Lynnda Cloutier
Categories Bean Soups
Number Of Ingredients 13
Steps:
- 1. Heat oil in large skillet over medium high heat til shimmering. Add pancetta and cook til lightly browned and crisp, about 8 minutes. Stir in onions, garlic and red pepper flakes and cook til onions are softened and lightly browned, 8 to 10 minutes. Stir in 1 cup broth, scraping up any browned bits; transfer to slow cooker
- 2. Stir remaining 2 cups broth, water, soaked beans, Parmesan rind, if using, and bay leaves into slow cooker. Cover and cook til beans are tender, 9 to 11 hours on low or 5 to 7 hours on high.
- 3. Add rosemary sprig, cover and cook on high til rosemary is fragrant, about 15 minutes. Discard rosemary, bay leaves, and Parmesan rind if using. Season with salt and pepper to taste and serve with grated Parmesan and additional olive oil.
- 4. Salt Soaked Beans: Pick through and rinse beans. For every pound of beans, dissolve 2 Tbsp. salt in 4 quart cold water. Mix beans and salt water in large container and let beans soak at room temperature for at least 8 hours or up to 24 hours. Drain beans, discarding the soaking liquid and rinse well before cooking. The salt tenderizes the otherwise tough and chewy beans. For quick salt soaking, pick through an rinse beans. For every pound of beans, dissolve 3 Tbsp. salt in 2 quarts boiling water. Mix beans and hot salt water in large pot and let beans soak at room temperature for 1 hour. Drain beans, discarding soaking liquid and rinse well before cooking.
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