Tuscan Bean Soup (Slow Cooker)
By debjones
Rate this recipe
4.8/5
(8 Votes)
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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
Details
Servings 12
Preparation time 10mins
Cooking time 18mins
Preparation
Step 1
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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