WHITE BEAN AND FENNEL SOUP

Ellen Bales

By
@Starwriter

Found this in an old recipe file from recipe.com.
10-25-15


Featured Pinch Tips Video

Rating:

 Be the First

Comments:

Serves:

6

Prep:

25 Min

Cook:

6 Hr

Method:

Slow Cooker Crock Pot

Ingredients

1 bag(s)
(16 oz.) cannellini beans
1
fennel bulb (about 1-1/2 lbs), trimmed, quartered, cored and sliced
1 medium
onion, chopped
2 clove
garlic, sliced
1 tsp
italian seasoning
6 c
vegetable stock
1
head escarole, cored, rinsed and chopped
1 can(s)
(14.5 oz.) diced tomatoes, drained
1 c
mini pasta, such as farfellini
1 tsp
salt
grated parmesan and freshly ground black pepper

Directions Step-By-Step

1
Place cannellini beans in a bowl with 4 cups cold water. Cover with plastic and soak overnight.
2
Drain beans and transfer to a 6-qt. cooker. Add fennel, onion, garlic and Italian seasoning. Pour in stock and 2 cups water. Cover and cook on HIGH for 5-1/2 hours.
3
Uncover and stir in escarole and diced tomatoes. Re-cover and cook 30 minutes more.
4
Meanwhile, bring a medium saucepan of lightly salted water to a boil. Add pasta and cook 9 minutes or as per package directions. Drain. Stir pasta into soup along with salt.
5
Ladle into bowls and top with Parmesan and black pepper.

About this Recipe

Course/Dish: Bean Soups, Other Soups
Main Ingredient: Beans/Legumes
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: For Kids, Healthy, Heirloom