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Slow cooked Tuscan white bean soup

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.

Notes

TIPS: Dry cannellini beans contain a compound that can cause digestive upset if not prepared properly. It is essential to boil the beans for 10 minutes before adding to the slow cooker. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat in the microwave or in a saucepan on the stovetop.

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