Name: Italian Bean Soup
Prep time: 15 min
Ingredients: 2 tbsp olive oil; 2 cups (4 medium) celery ribs, sliced; 1-½ cups (2 large) carrots, diced; 2 cups (1 large) red onion, diced; 2 tsp (4 cloves) garlic, minced; 4 oz pancetta or 4 thick slices bacon, cut into cubes*; 14.5 oz can Cannellini beans, drained; 14.5 oz can diced tomatoes; 4 cups vegetable broth plus 1 cup water; Tuscan blend; 1/2 tsp salt; half bunch kale; For serving: parmesan cheese, crusty bread

All recipes

Zen of Slow Cooking

Servings:

4-6

Prep time:

00:15

13 Ratings

4.07

A classic white bean soup packed with vegetables and Italian herbs.

Ingredients

2 tbsp olive oil
2 cups (4 medium) celery ribs, sliced
1-½ cups (2 large) carrots, diced
2 cups (1 large) red onion, diced
2 tsp (4 cloves) garlic, minced
4 oz pancetta or 4 thick slices bacon, cut into cubes*
14.5 oz can Cannellini beans, drained
14.5 oz can diced tomatoes
4 cups vegetable broth plus 1 cup water
Tuscan blend
1/2 tsp salt
half bunch kale
For serving: parmesan cheese, crusty bread

Instructions

Slow Cook: 1) Heat the oil in a skillet; cook celery, carrot, onion, garlic & bacon for 3 minutes; transfer to cooker. 2) Add beans, tomatoes, broth, water, Tuscan blend & salt. 3) Stir, cover and cook on LOW: 8 hours or HIGH: 4 hours. 4) Remove lid and stir in the kale. 5) Serve with a generous spoonful of shaved parmesan cheese.
Pressure Cook: 1) Heat the oil on sauté function; cook celery, carrot, onion, garlic & bacon for 3 minutes. 2) Add beans, tomatoes, broth, water, Tuscan blend & salt. 3) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 6 minutes. 4) Vent with Quick Pressure Release. 5) Serve with a generous spoonful of parmesan cheese.