Crock Pot White Beans With Sun Dried Tomatoes Food

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CROCK POT WHITE BEANS WITH SUN-DRIED TOMATOES



Crock Pot White Beans With Sun-Dried Tomatoes image

If you don't have sun-dried tomatoes in your cupboard add a cup of finely chopped seeded fresh tomatoes for a slightly different flavor

Provided by TishT

Categories     Beans

Time 5h10m

Yield 5 serving(s)

Number Of Ingredients 8

1 lb dried great northern beans, sorted and rinsed (2 cups)
2 garlic cloves, finely chopped
6 cups water
1 1/2 teaspoons dried basil leaves
1 teaspoon salt
1/4 teaspoon pepper
3/4 cup finely chopped sun-dried tomato packed in oil
1 (2 1/4 ounce) can sliced ripe olives, drained

Steps:

  • Mix all ingredients except tomatoes and olives in slow cooker.
  • Cover and cook on high heat setting 4 to 5 hours or until beans are tender.
  • Stir in tomatoes and olives.

WHITE BEAN AND PASTA SOUP WITH SUN-DRIED TOMATOES



White Bean and Pasta Soup With Sun-Dried Tomatoes image

I have been making this recipe for so many years I cannot remember where it came from, but it is my favorite soup in the winter. It is delicious and my entire family loves it.

Provided by Babs in Toyland

Categories     One Dish Meal

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup dried white bean, rinsed and picked over (such as Great Northern or cannellini)
1/4 cup olive oil
2 cups finely diced yellow onions
2 medium carrots, peeled and diced
1/2 cup diced fennel or 1/2 cup diced celery
4 garlic cloves, minced
3/4 teaspoon dried red pepper flakes
2 bay leaves
8 cups chicken stock
8 ounces bow tie pasta
1/2 cup fine diced sun-dried tomato (use the dry ones and reconstitute them in some hot water for 10 minutes before chopping)
1/4 cup finely diced fresh parsley
freshly grated parmesan cheese

Steps:

  • Soak beans overnight in enough water to cover by 3 inches.
  • Heat oil in a large heavy soup pot over medium heat.
  • Add onions, carrots, fennel, garlic, pepper flakes and bay leaves.
  • Cover and cook until onions are tender, stirring occasionally, about 10 minutes.
  • Add beans and 7 cups stock.
  • Increase heat and bring to boil.
  • Reduce heat, cover partially and simmer until beans are tender, about 1 hour, 15 minutes.
  • (Can be made one day ahead and cover and refrigerate at this point).
  • Bring to a simmer before continuing.
  • Add pasta and tomatoes to soup.
  • Cover partially and simmer until beans and pasta are very tender, adding up to 1 cup stock if too thick, about 15 minutes.
  • Add parsley.
  • Taste and adjust seasonings with salt.
  • Discard bay leaves.
  • Ladle soup into bowls.
  • Serve, passing cheese seperately.

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