 Tuscan White Bean Soup
Makes 8 to 10 servings
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Ingredients
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6
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ounces bacon, diced
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10
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cups chicken broth
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1
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bag (16 ounces) dried Great Northern beans, rinsed
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1
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can (about 14 ounces) diced tomatoes
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1
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large onion, chopped
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3
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carrots, chopped
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4
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cloves garlic, minced
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1
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fresh rosemary sprig or 1 teaspoon dried rosemary
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1
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teaspoon black pepper
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Slow Cooker Directions
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1. Cook bacon in medium skillet over medium-high heat until crisp; drain on paper towels. Transfer to 5-quart slow cooker. Add broth, beans, tomatoes, onion, carrots, garlic, rosemary sprig and pepper.
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2. Cover; cook on LOW 8 hours or until beans are tender. Remove and discard rosemary sprig before serving.
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Serving Suggestion
Place slices of toasted Italian bread in bottom of individual soup bowls. Drizzle with olive oil. Ladle over bread and serve.
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© Publications International, Ltd.
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Printed
from fbnr.com
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