Tuscan Bean Soup (Slow Cooker)

Photo by debora j.

PREP TIME

10

minutes

TOTAL TIME

18

minutes

SERVINGS

12

servings

PREP TIME

10

minutes

TOTAL TIME

18

minutes

SERVINGS

12

servings

Ingredients

  • 2

    boxes (64oz) organic free range chicken broth

  • 1

    c. Pinot Noir

  • 2

    Tbsp. minced onion

  • 1/2

    tsp. organic garlic powder

  • 1

    can organic cannelli beans, drained

  • 5

    large organic carrots, peeled and sliced

  • 1 1/2

    lbs. kielbasa, boiled for 30 minutes, sliced

  • 1

    tsp dried basil

  • 1

    tsp. oregano

  • 1

    tsp. dried parsley

  • 1/2

    tsp. rosemary

  • 1/2

    tsp. celery salt

  • 2

    Turkish bay leaves

  • 1/4

    c. white balsamic vinegar

  • 2

    Tbsp. apple cider vinegar

  • 1

    bunch organic arugula, washed and chopped

  • 1

    bunch organic spinach, washed and chopped

  • 1

    bunch organic purple or green kale, washed and chopped

  • 1

    loaf sour dough bread

  • butter

  • salt and pepper to taste

Directions

1.Soak beans overnight. Drain and boil beans. Boil sausage. 2.Add all ingredients except sour dough bread and butter to slow cooker. 3.Cook on low for 8 hours. 4.Season with salt and pepper. 5.Remove bay leaves. 6.Serve with bread and butter.

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