Tuscan White Bean Soup Slow Cooker Recipes

SLOW-COOKER TUSCAN WHITE BEAN SOUP RECIPE BY TASTY

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!

"SUPER-TUSCAN" WHITE BEAN SOUP

Steps:

• Cook the beans: Rinse the beans, place in a saucepan, and add cold water to cover by 2 inches. Bring to a boil, cover, and remove from the heat. Let stand for about 20 minutes, then drain.
• Return the beans to the saucepan along with the prosciutto, onion, celery, carrot, garlic, and bay leaf. Pour in the chicken stock and then add water as needed to cover the beans by 2 inches. Slowly bring to a simmer over medium-low heat. (If you heat them too fast, the skins may break.) Adjust the heat to maintain a bare simmer and cook, uncovered, until the beans are almost tender, 20 minutes or longer, depending on the age of the beans. Add salt, to taste, and continue cooking until the beans are tender but not mushy, about 20 minutes longer. Remove from the heat and let the beans cool in the liquid.
• Meanwhile, make the bruschetta: Preheat a stove-top grill pan. Place the bread slices in a single layer on the grill pan and toast until each side is crisp and has grill marks, about 6 minutes. (You can also toast the bread in a 500 degrees F oven on a baking sheet.) Remove from the pan and lightly brush the bread slices on both sides with olive oil, then season lightly with salt. Let cool.
• Strain the cooled beans and other solids through a sieve, reserving the liquid. In a food processor, puree the beans and solids in batches with 3 1/2 cups of the cooking liquid and 2 tablespoons olive oil. Using a rubber spatula, push the solids through a fine mesh sieve into a clean large saucepan (you should have about 6 cups of soup in the saucepan). Season, to taste, with salt and pepper, then bring to a simmer over medium heat, stirring occasionally.
• Meanwhile, in a small skillet over high heat, warm the 1/4 cup olive oil. Turn on the fan above your stove. Add the garlic to the skillet and cook, stirring occasionally, until it begins to turn brown. Add the red pepper flakes and cook for a few seconds, then add the basil. Cook until basil wilts.
• To serve, ladle the hot soup into warmed bowls. Top the soup with the basil mixture. Serve bruschetta with each bowl, adding Parmesan, if desired.

HEARTY TUSCAN WHITE BEAN SOUP

Steps:

• Heat the oil in a 4 quart soup pot over medium heat.
• Add the onion, garlic, carrots, celery and thyme and cook until the vegetables are tender, about 10 minutes.
• Add the chicken broth, tomatoes and bay leaf.
• Drain the beans and roughly mash 1/2 a can of beans. Add the beans and mashed beans to the pot.
• Squeeze the water from the thawed spinach and add to the pot.
• Season with salt and pepper and simmer for at least 10 minutes and up to 30 minutes.
• Add the macaroni and cook until tender according to package directions. (About 10 minutes.).
• Serve sprinkled with grated parmesan and/or pecorino romano.

TUSCAN WHITE BEAN SOUP (SLOW COOKER)

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.