Tuscan Cannellini Bean Soup-slow cooker

Well, 10 days after hurricane Sandy a snowy nor’easter showed up. I was SO glad that I had prepped some of the ingredients for this soup days before and then put it in the slow cooker in the morning before I left for work. Having a delicious soup waiting for me after work on a dark snowy night was great.

I like this recipe for many reasons. 1) it’s from Cook’s Illustrated so you know it will work  2) there aren’t really many ingredients  3) you can prep some of the ingredients days before  and then throw it together in 5 minutes  4) it was really really tasty!!!

Note: if you’re using dried beans you’ll have to soak them overnight.

Tuscan Cannellini Bean Soup

Ingredients:

  • 2 tablespoons vegetable oil
  • 6 ounces pancetta, minced
  • 3 medium onions, minced
  • 8 medium garlic cloves, minced or pressed through a garlic press (about 8 teaspoons)
  • Salt
  • 3 cups water
  • 3 cups low-sodium chicken broth
  • 1 pound dried cannellini beans (2 1/4 cups), picked over, rinsed, soaked overnight, and drained
  • 1 Parmesan cheese rind
  • 2 bay leaves
  • 1/2 teaspoon red pepper flakes
  • 1 sprig fresh rosemary
  • Ground black pepper
  • Grated Parmesan cheese (for serving)
  • Extra-virgin olive oil (for serving)

 Instructions

  1. 1. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering but not smoking. Add the pancetta and cook until golden, about 10 minutes. Stir in the onions, garlic, and 1/4 teaspoon salt and cook until the onions are softened and lightly browned, 10 to 15 minutes.
  2. 2. Transfer the pancetta and onion mixture to the slow cooker insert and stir in the water, broth, beans, Parmesan rind (if using), bay leaves, and pepper flakes until evenly combined. Cover and cook on low until the beans are tender, 10 to 12 hours. (Alternatively, cover and cook on high for 8 to 9 hours.)
  3. 3. Add the rosemary sprig, cover, and continue to cook until lightly fragrant, about 15 minutes longer. Remove and discard the bay leaves, rosemary, and Parmesan rind (if using). Season the soup with salt and pepper to taste, and serve, sprinkling individual portions with the Parmesan and olive oil (if desired).

So the shortcut: cook up the onion and pancetta a few days beforehand (up to 3), put in an airtight container and put it in the fridge until you’re ready to  make the soup.

MMMM parmesan rind.

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2 Comments (+add yours?)

  1. Krystal Regueiro
    Nov 08, 2012 @ 18:08:44

    Mmmm, I always save my parmesan rinds!! Great soup for the winter days!

    Reply

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