Make and share this Tuscan White Bean Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Beans
Time 12h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a 12-inch skillet over med-high heat until shimmering.
- Add pancetta and cook until lightly browned and crisp, about 8 minutes.
- Stir in onions, garlic, and red pepper flakes; cook until onions are softened and lightly browned, 8-10 minutes.
- Stir in 1 cup broth, scraping up any browned bits; transfer to slow cooker.
- Stir remaining 2 cups broth, water, soaked beans, Parmesan rind, and bay leaves into slow cooker.
- Cover and cook until beans are tender, 9-11 hours on LOW or 5-7 hours on HIGH.
- Add rosemary sprig; cover and cook on HIGH until rosemary is fragrant, about 15 minutes.
- Discard rosemary, bay leaves, and Parmesan rind.
- Season with salt and pepper to taste; serve with grated Parmesan and additional olive oil.
Nutrition Facts : Calories 130.4, Fat 4.2, SaturatedFat 0.7, Sodium 33, Carbohydrate 17.6, Fiber 4.6, Sugar 1.9, Protein 7
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#60-minutes-or-less #time-to-make #course #preparation #soups-stews #stocks
You'll also love