Slow cooked Tuscan white bean soup
3
Points®
Total time: 6 hr 20 min • Prep: 10 min • Cook: 6 hr 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Dry cannellini beans
1 cup(s), (200g) (see tip)
Brown onion
1 large, finely chopped
Shortcut bacon
135 g, (Buy 150g) fat trimmed, cut into 1cm pieces
Carrot(s)
2 large, cut into 1cm pieces
Celery
4 stick(s), cut into 1cm pieces
Fresh rosemary
2 tsp, chopped
Stock powder
2 tsp, vegetable, gluten-free variety
Kale
100 g, leaves, chopped
Instructions
1
Place beans in large bowl and cover with 1.5 litres (6 cups) cold water. Set aside overnight. Drain. Rinse under cold water. Drain
2
Cook beans in a large saucepan of boiling, salted water for 10 minutes. Drain. Transfer to a 4.5 litre (18-cup) slow cooker.
3
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.
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