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 WHITE BEAN SOUP
Provided by Food Network Kitchen
Time 8h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the beans, carrots, celery and garlic in a 6- to 8-quart slow cooker. Stir in the tomatoes with their juices and 1 tablespoon olive oil. Add the chicken broth, 1 cup water, the bay leaves, 1/2 teaspoon salt and a few grinds of pepper. Stir well, cover and cook on low until the beans and vegetables are tender, 7 to 8 hours.
- Uncover and stir the soup. Cut the corn kernels off the cobs and add to the soup along with the ham. Cover and cook on low until the corn is crisp-tender, about 10 minutes. Stir in the chives and remaining 1 tablespoon olive oil; season with salt and pepper. Discard the bay leaves. Divide among bowls and top with more chives.
SLOW COOKER RIBOLLITA
Ribollita is like a heartier version of minestrone, thickened with bread and redolent with garlic. It is a beautiful soup when it's fresh from the pot, but it is also perhaps the most noble of leftovers.
Provided by Hugh Acheson
Yield 8 servings
Number Of Ingredients 16
Steps:
- Place the beans in a large bowl and add cold water to cover by 3 inches. Cover the bowl and soak the beans in the refrigerator overnight.
- The next day, pour the beans and their soaking liquid into a slow cooker. Add enough fresh water to cover the beans by 2 inches, cover with the lid, and cook on the high setting for 4 hours.
- Place a very large sauté pan over medium heat. Add the olive oil, and when the oil shimmers, add the onion. Season with salt and cook for 5 minutes, stirring every minute or so, until softened. Add the carrots, celery, butternut squash, and garlic, and cook for 5 more minutes, until starting to soften. Transfer the vegetables to the slow cooker. Add the tomatoes, crushing each one in your hand as you add it. Add the bouquet garni, 1 tablespoon salt, and 1/2 tablespoon of the red pepper flakes. Cook on the low setting for 3 hours.
- Uncover the slow cooker, remove the bouquet garni, and add the kale, bread, 1 cup of the Parmigiano-Reggiano, and the remaining 1/2 tablespoon red pepper flakes. Stir the soup well, season with more salt to taste, and serve with the remaining Parmigiano-Reggiano sprinkled on top.
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.
SLOW COOKER WHITE BEAN SOUP
This Slow Cooker White Bean Soup practically makes itself! Just throw everything into the pot and press go for a thick, flavorful, and filling vegan soup.
Provided by Beth - Budget Bytes
Time 8h15m
Number Of Ingredients 13
Steps:
- Mince the garlic, dice the onion, slice the celery, and peel and slice the carrots. Add the olive oil, garlic, onion, celery, and carrots to a large (5qt or larger) slow cooker.
- Give the beans a quick rinse in a colander and then add them to the slow cooker, along with the bay leaf, rosemary, thyme, paprika, and some freshly cracked pepper.
- Add six cups of water to the slow cooker and stir to combine the ingredients. Place the lid on the slow cooker and cook on low for 8-9 hours or on high for 4-5 hours.
- After 8 hours on low or 4 hours on high, stir the soup and begin to mash the beans against the side of the slow cooker to thicken the soup. Once the soup is thickened to your liking, start adding salt to taste. Begin with 1/2 tsp and add more until the soup tastes flavorful to you. I used about 2 tsp total.
- Serve the soup hot with crackers or crusty bread for dipping.
Nutrition Facts : ServingSize 1.5 cups, Calories 327.93 kcal, Carbohydrate 52.73 g, Protein 16.97 g, Fat 5.82 g, Sodium 683.53 mg, Fiber 20.82 g
ITALIAN BEAN SOUP FOR THE SLOW COOKER
This hearty bean soup almost makes itself. Vary the bouillon to suite your taste using vegetable, chicken or beef. I've tried different bean combinations as well and this is one of many that works well. Great vegetarian soup when using vegetable broth! Add garlic bread and a salad and you've got a complete meal!
Provided by rsarahl
Categories Beans
Time 7h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Rinse beans and place in a large pot.
- Cover beans with 5 cups cold water.
- Bring water to a boil; reduce heat.
- Simmer for 2 minutes.
- Remove from heat.
- Cover and let stand for 1 hour.
- Drain and rinse the beans.
- Alternatively, soak the beans overnight in cold water in a covered pan, then drain and rinse.
- In a 4 quart crock pot combine beans, 4 cups fresh water, tomatoes with juices, onion, bouillon, garlic, Italian seasoning and pepper.
- Cook on low-heat setting for 11 to 13 hours or on high heat setting for 5 1/2 to 6 1/2.
- Thirty minutes before serving, thaw green beans and stir into soup.
- Cook soup for 30 minutes more on high-heat until frozen beans are cooked and tender.
- Serve with garlic bread and a salad for a complete meal.
24 WAYS TO MAKE SLOW COOKER BEANS
Try these slow cooker bean recipes for easy, delicious meals! From baked beans to chili to beef stew, these dishes are hearty, satisfying, and full of flavor!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 24
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a bean dish in 30 minutes or less!
Nutrition Facts :
More about "slow cooker tuscan white bean soup recipe by tasty food"
SLOW COOKER TUSCAN WHITE BEAN SOUP RECIPE | MYRECIPES
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4/5 (17)Total Time 8 hrs 45 minsServings 8Calories 298 per serving
- Place first 8 ingredients in a 6-quart electric slow cooker. Cover and cook on LOW for 8 hours. Discard thyme and bay leaf.
- Stir kale, tomato paste, and salt into bean mixture. Shape sausage into 32 meatballs; arrange on top of bean mixture. Cover and cook on HIGH 30 minutes or until meatballs are thoroughly cooked. Stir in juice. Divide soup among 8 bowls; top with cheese.
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From helloveggie.co
Servings 6Total Time 8 hrs 20 minsCategory Soups & Stews
- Sort through and rinse beans several times in cool water. Add to the slow cooker along with the diced carrots, celery, onions, garlic, bay leaf, and dried herbs. Add the boiling water.
- Cover and cook on HIGH for 3-4 hours, or LOW for 10-12 hours. Remove lid from slow cooker and add the salt and pepper, and diced tomatoes. Let cook for another 30 minutes on LOW or 1-1½ hours on HIGH, or until beans are soft.
- Before serving, stir in the chopped greens and sausage, if using. Garnish with herbs and serve with a slice of bread.
SLOW COOKER TUSCAN WHITE BEAN SOUP - A FAMILY FEAST
From afamilyfeast.com
Servings 6-8Calories 419 per servingTotal Time 8 hrs 10 mins
- In a large (5-quart+) slow cooker, pour in the olive oil and tip to coat the bottom of the slow cooker insert.
- Add all of the other ingredients – EXCEPT the salt and the pesto – to the slow cooker and stir to combine.
- After 8 hours, remove the lid and stir the soup. Place half of the soup into a blender and process until smooth (leave the other half in the slow cooker). Pour the pureed soup back into the slow cooker with the un-pureed soup and stir to combine.
CROCK-POT® TUSCAN WHITE BEAN SOUP • FOOD FOLKS AND FUN
From foodfolksandfun.net
5/5 (6)Total Time 8 hrs 15 minsCategory Main CourseCalories 322 per serving
- Place everything except for the kale, pancetta, and Parmesan into a Crock-Pot insert. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours.
- 30 minutes before you serve the soup, stir in the kale and place the lid back onto the Crock-Pot.
- Add the pancetta to a 10-inch skillet and cook over medium heat until crispy, about 4 minutes. Move pancetta to a paper-towel-lined plate to drain.
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Reviews 1
- Brown pancetta in large skillet over medium-high heat for 2 or 3 minutes, stirring occasionally. Add sausage to the same skillet and brown, breaking it up into small bite-sized chunks with a spatula while it cooks. Remove from heat and carefully drain excess fat from pan. Transfer pancetta and sausage to a 5 or 6-quart slow cooker crock.
- Puree one can of cannellini beans (undrained) in a blender or food processor. Drain and rinse the other can of cannellini beans and add the puree and whole beans to slow cooker crock.
- Add 6 cups chicken stock, red pepper flakes, chopped onion, potatoes, and Parmesan cheese rind to crock and stir to combine. Season with salt and black pepper, to taste.
23 BEST ITALIAN SLOW COOKER RECIPES - INSANELY GOOD
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5/5 (1)Published 2021-12-15Category Recipe Roundup
- Slow Cooker Chicken Alfredo. Who doesn’t love creamy alfredo sauce with al dente pasta and roasted chicken? It’s about as close to perfect as food gets if you ask me!
- Slow Cooker Lasagna. Have you ever cooked lasagna in the oven only to have the edges burned and the middle still cold? Slow cookers use evenly distributed heat, so everything cooks at the same time.
- Slow Cooker Spaghetti Sauce. When I make sauce on the stove, I usually leave it cooking for at least an hour. Maybe two if I forget about it. I think it’s best when it simmers slowly so all the ingredients can marry.
- Slow Cooker Beef Ragu. Ragu is similar to bolognese sauce, with the biggest difference being the former is thicker and uses red wine to make it extra decadent.
- Crockpot Stuffed Shells. I still remember trying to stuff pasta shells and struggling to get the spoon inside. Then when I saw someone using a piping bag, I had a serious facepalm moment.
- Minestrone Soup. Soup is the Crockpot’s best friend. There’s nothing better than throwing a whole bunch of ingredients into the pot with broth and coming back to a comforting bowl of goodness.
- Crock Pot Pizza Casserole. I prefer to think of this as pizza-pasta, but you can call it whatever you like. As you might’ve guessed, it’s the perfect blend of hearty pasta and yummy pizza flavors.
- Crock Pot Italian Sloppy Joe. If you’re looking for a classic sloppy Joe that’s maybe a little lighter, you’ll have to try this turkey version. I love ground turkey (and chicken) because they’re wonderfully lean and super tasty.
- Soft And Creamy Slow Cooker Polenta. I have a dangerous weakness for polenta. When it’s made with cream and cheese, I just can’t get enough. As with rice, you’ll want to cook the polenta in stock first and then add the cream at the end.
- Slow Cooker Cheesy Tortellini. Pasta is great. It’s cheap, easy to cook, and a pretty safe dinner option no matter who you’re cooking for. But if you like your comfort food with extra comfort, you have to try making your next pasta meal with three-cheese tortellini.
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Reviews 26Servings 6Cuisine ItalianCategory Soup
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5/5 (1)Total Time 8 hrs 45 minsCategory Main CourseCalories 358 per serving
- Brown sausage and vegetables: Brown sausage in a skillet over medium heat. Remove to your crockpot. Add the onion, garlic, celery and carrots to the hot pan and cook until softened, about 3 minutes.
- Deglaze the pan: Stir in the tomato paste and the Italian seasoning. Pour the white wine (or 1/2 cup chicken broth) into the pan and bring it to a boil, scraping the browned bits off the bottom of the pan. Take off the heat and transfer everything to the slow cooker, too.
- Cook: Add the remaining ingredients EXCEPT for the white beans, orzo pasta and kale/spinach to the crock and stir well. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
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- Brown turkey sausage in a skillet over med-high heat. Drain any grease once it's cooked. Add to slow cooker.
- Add in the carrots, beans (SEE NOTES), chicken stock, onions, garlic powder, Italian seasoning, and frozen pearl onions to the slow cooker.
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From gooddinnermom.com
Reviews 11Category SoupCuisine Italian
- First soak the dried beans in salt water: (salt tenderizes the otherwise tough and chewy bean skins). Use one of the following methods:
- Overnight Salt-Soaking Method: Pick through and rinse the beans. For every pound of beans, dissolve 2 tablespoons salt in 4 quarts cold water. Combine the beans and salt water in a large container and let the beans soak at room temperature for at least 8 hours or up to 24 hours. Drain the beans, discarding the soaking liquid, and rinse well before cooking.
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