Crock Pot Tuscany Peasant Soup Food

RIBOLLITA (TUSCAN BEAN SOUP)

Steps:

• Make the Lemon Garlic Rosemary Oil - place all ingredients in a small jar or bowl and let sit on the counter (or make the day before, refrigerating)
• In a large, heavy-bottom pot or dutch oven, heat oil over medium heat. Add onions and optional pancetta and saute 6-8 minutes.
• Lower heat to med-low and add the carrots, fennel (or celery) and garlic, salt, pepper and chili flakes, and cook another 7- 9 minutes until vegetables are tender.
• Add the tomatoes and lacinato kale, and a splash of white wine, and continue sauteing and stirring occasionally for 7-8 minutes.
• Add the stock and beans. Bring to soup to boil, turn heat down and simmer for 15 minutes.(You could add a Parmesan rind to the simmering soup for extra depth of flavor.)
• Stir in fresh Italian Parsley. Adjust salt if necessary.
• Serve in bowls with a drizzle of the flavorful lemon oil, grated Parmesan ( or Romano) and crusty bread.

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!

ITALIAN PEASANT SOUP

Steps:

• In a Dutch oven, cook sausage and onions over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Add chicken; cook and stir until no longer pink. , Stir in the beans, broth, tomatoes, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the spinach and heat just until wilted. Serve with cheese if desired.

SLOW COOKER ZUPPA TOSCANA

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic; saute until onion is translucent, 3 to 5 minutes. Drain and discard grease.
• Place potatoes in a slow cooker (such as Crock Pot®). Add the cooked sausage and onion mixture. Season with salt, black pepper, and red pepper flakes. Pour chicken broth on top. Add up to 2 cups water to cover potatoes fully. Stir soup gently. Cover and cook on Low until potatoes are fork-tender, 5 to 6 hours.
• Pour heavy cream into the soup. Stir in kale to combine. Cover and cook on High until flavors are incorporated, about 30 minutes more. Garnish with Parmesan cheese.

CROCK POT TUSCANY PEASANT SOUP

Steps:

• In a large skillet over medium heat, brown Italian sausages on all sides; slice sausages 1/2-inch thick rounds.
• Use non-stick cooking spray or a little vegetable oil if using turkey Italian sausage.
• Pour off excess fat.
• Add to skillet the celery, zucchini and onion.
• Saute 2 minutes longer, stirring.
• In crockpot, combine beef broth, tomato sauce, and basil.
• Add sausage and vegetable mixture; cover and cook on LOW for 3 1/2 to 4 1/2 hours.
• Add salt and pepper to taste.
• Ladle soup into bowls and garnish with grated Parmesan cheese.
• Serve this hearty soup with garlic bread or crusty Italian bread.

SLOW-COOKER PEPPER STEAK

Steps:

• Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
• Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
• Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

CROCK POT TACO SOUP

Steps:

• Cook meat and drain.
• Shred if needed.
• Add all ingredients to crock pot.
• DO NOT DRAIN CANS.
• Stir.
• Cook on high for 2 hours or low for 4 hours.
• Keep on low until serving to keep hot.
• Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.

ETRUSCAN PEASANT SOUP

Steps:

• Heat olive oil in heavy 4 quart sauce pan.
• Cut sausage into 1/2 inch pieces.
• Brown sausage in pan until no longer pink.
• Add onion and garlic and stir until softened.
• Add spinach, chicken broth, diced tomatoes, beans and red pepper.
• Heat to a boil and simmer for 15-20 minutes.
• Ladle into bowls and sprinkle with parmesan cheese.

TUSCANY SOUP

Steps:

• In a medium skillet, pre-cook the italian sausage until done.
• In a large stock pot, add the cooked sausage, chicken broth, and potatoes and bring to a boil.
• Then turn heat down to a simmer and add the whipping cream and cook until potatoes are tender.
• Ten minutes before serving add kale. Garnish with bacon bits and parmesan and serve with garlic bread and salad.
• Serving size is 1 cup. One serving = 5 WW points.