Best 3 Italian Bean Soup For The Slow Cooker Recipes

SLOW COOKER ITALIAN CHICKEN BEAN SOUP

Steps:

• Add the beans to a colander and rinse, sort out any unwanted debris and discard. Add the beans to the slow cooker.
• Add the chicken, celery, carrots, onion, garlic, rosemary and chicken broth. (WAIT TO ADD THE TOMATOES AND ITALIAN SEASONING PACKET)
• Place the lid on the slow cooker. Cook on HIGH for 7 hours without opening the lid during the cooking time. There are a lot of large beans in this and the longer cooking time is needed to soften them.
• Remove the rosemary spring from the top (if you used a sprig).
• Remove the chicken breasts onto a plate and cut into cubes (or shred) and add back into the soup.
• Add the two cans of diced tomatoes and the included Italian seasoning packet. Stir.
• Add salt to taste. Serve and enjoy!

ITALIAN BEAN SOUP FOR THE SLOW COOKER

Steps:

• Rinse beans and place in a large pot.
• Cover beans with 5 cups cold water.
• Bring water to a boil; reduce heat.
• Simmer for 2 minutes.
• Remove from heat.
• Cover and let stand for 1 hour.
• Drain and rinse the beans.
• Alternatively, soak the beans overnight in cold water in a covered pan, then drain and rinse.
• In a 4 quart crock pot combine beans, 4 cups fresh water, tomatoes with juices, onion, bouillon, garlic, Italian seasoning and pepper.
• Cook on low-heat setting for 11 to 13 hours or on high heat setting for 5 1/2 to 6 1/2.
• Thirty minutes before serving, thaw green beans and stir into soup.
• Cook soup for 30 minutes more on high-heat until frozen beans are cooked and tender.
• Serve with garlic bread and a salad for a complete meal.

SLOW COOKER RIBOLLITA

Steps:

• Place the beans in a large bowl and add cold water to cover by 3 inches. Cover the bowl and soak the beans in the refrigerator overnight.
• The next day, pour the beans and their soaking liquid into a slow cooker. Add enough fresh water to cover the beans by 2 inches, cover with the lid, and cook on the high setting for 4 hours.
• Place a very large sauté pan over medium heat. Add the olive oil, and when the oil shimmers, add the onion. Season with salt and cook for 5 minutes, stirring every minute or so, until softened. Add the carrots, celery, butternut squash, and garlic, and cook for 5 more minutes, until starting to soften. Transfer the vegetables to the slow cooker. Add the tomatoes, crushing each one in your hand as you add it. Add the bouquet garni, 1 tablespoon salt, and 1/2 tablespoon of the red pepper flakes. Cook on the low setting for 3 hours.
• Uncover the slow cooker, remove the bouquet garni, and add the kale, bread, 1 cup of the Parmigiano-Reggiano, and the remaining 1/2 tablespoon red pepper flakes. Stir the soup well, season with more salt to taste, and serve with the remaining Parmigiano-Reggiano sprinkled on top.