Slow cooked Tuscan white bean soup
Dry cannellini beans
1 cup(s), (200g) (see tip)
1 large, finely chopped
135 g, (Buy 150g) fat trimmed, cut into 1cm pieces
2 large, cut into 1cm pieces
4 individual, cut into 1cm pieces
2 tsp, chopped
2 tsp, vegetable, gluten-free variety
100 g, leaves, chopped
- Place beans in large bowl and cover with 1.5 litres (6 cups) cold water. Set aside overnight. Drain. Rinse under cold water. Drain
- Cook beans in a large saucepan of boiling, salted water for 10 minutes. Drain. Transfer to a 4.5 litre (18-cup) slow cooker.
- Add onion, bacon, carrot, celery, rosemary, stock powder and 1.25 litres (5 cups) water. Cook, covered, on high for 3 hours (or low for 6 hours) or until beans are tender. Stir through kale. Serve sprinkled with black pepper.