Tuscan Bean Soup? was: Dual Pot Slow Cooker

[Guest guest]

Oh Christie.... you can't tell us about that yummy

sounding recipe you've tried and then not share it! *lol*

Please do when you get the chance, even if it is the little

portion version you make. i am particularly interested

in some smaller crockin' recipes as i have one little

crockpot i bought on sale last year to keep my big one

company. Thanks!

 

~ pt ~

 

Saw the rainbow in the heaven,

In the eastern sky the rainbow,

Whispered, " What is that, Nokomis? "

And the good Nokomis answered:

" 'Tis the heaven of flowers you see there;

All the wild-flowers of the forest,

All the lilies of the prairie,

When on earth they fade and perish,

Blossom in that heaven above us.

~ Henry Wadsworth Longellow, Song of Hiawatha

~~~*~~~*~~~*~~~> ,

" christieoconnor " <christie0131@g...> wrote:

>

> Hi Chris

> Looks a good slow cooker although probably too big for me. A book that

> I have found helpful for crockpot cooking is Vegetarian Recipes for

> Your Slo-Cooker by Annette Yates. I have to halve the amounts for my

> two-portion slow cooker. The thick Tuscan Bean Soup is particulaly

> good.

> Christie

>

[Guest guest]

Thick Tuscan Bean Soup

Serves 4-6

 

225g/8oz dried cannellini or borlotti beans, soaked overnight in cold water

15ml/1tbsp olive oil

1 large onion, finely diced

2 carrots, finely diced

2 leeks, thinly sliced

2 celery sticks, thinly sliced

2 garlic cloves, finely chopped

225g/8oz can of chopped tomatoes

900ml/1.5pts vegetable stock

salt and freshly ground black pepper

1 courgette(zucchini) finely diced

1 handful of baby spinach leaves

30ml/2tsp green pesto

4 thick slices of Italian bread such as ciabatta

 

Preheat slo-cooker on High.

Drain beans, put in a large pan of cold water, bring to the boil and

boil gently for 10 mins (alternatively use a can of beans which will

not need boiling at this stage.)

 

Meanwhile, heat the oil in a large pan and add onions, carrots, leeks

and celery. Cook over a medium heat stirring frequently until just

beginning to brown.

 

Drain the beans and add to the pan with garlic, tomatoes, stock and a

little seasoning. Bring just to the boil and transfer to the

slo-cooker and stir gently.

Cover and cook on Low for 6-8 hours or until the vegetables are very

tender, then stir in the courgette and spinach and cook for a further

30 minutes until soft.

 

Toast the bread until golden brown. Stir the pesto into the soup and

ladle the soup into bowls. Top each with hot toasted bread and drizzle

with olive oil.

 

The recipe comes from Vegetarian Recipes for your Slo-Cooker by Annette Yates.

I halve the amounts which lasts me for 3 meals. I used tinned

cannellini beans and didn't bother with the bread but sprinkled it

with freshly grated parmegiano regiano.

 

I hope you can make sense of the measurements - I have no idea what

they would translate into in terms of cups (I'm still struggling to

come to terms with grams).

 

Christie