Mixed Bean Italian Soup

By luvmybuttonsnbows

PREP:
15 minutes
COOK:
Low 11 hours, High 5 1/2 hours; plus 30 minutes on High
MAKES:
6 servings
SLOW COOKER:
3 1/2- to 6-quart

Ingredients

• 1 cup dry Great Northern beans
• 1 cup dry red beans or pinto beans
• 4 cups water
• 1 medium onion, chopped
• 2 tablespoons instant beef bouillon granules
• 2 cloves garlic, minced
• 2 teaspoons dried Italian seasoning, crushed
• 1/4 teaspoon pepper
• 1 28-ounce can tomatoes, cut-up
• 1 9-ounce package frozen Italian green beans or cut green beans, thawed
• 2 tablespoons margarine or butter
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried Italian seasoning, crushed
• 12 1/2-inch-thick slices baguette-style French bread

Preparation

Step 1

Rinse dry beans. In a Dutch oven combine rinsed beans and 5 cups cold water. Bring to boiling; reduce heat. Simmer for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
In a 3 1/2- to 6-quart slow cooker combine beans, 4 cups fresh water, onion, bouillon granules, garlic, the 2 teaspoons Italian seasoning, and the pepper.
Cover and cook on low-heat setting for 11 to 13 hours or on high-heat setting for 5 1/2 to 6 1/2 hours or until beans are almost tender. If using low-heat setting, turn to high-heat setting. Stir undrained tomatoes and thawed green beans into soup. Cover and cook about 30 minutes more or until beans are tender.
Meanwhile, stir together margarine, garlic powder, and the 1/4 teaspoon Italian seasoning. Spread on one side of each bread slice. Place bread, spread side up, on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until crisp and light brown. To serve, ladle soup into bowls. Float 2 pieces of herb toast in each bowl of soup. Serve immediately.