WHITE BEAN AND FENNEL SOUP

1
Ellen Bales

By
@Starwriter

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

Rating:
☆☆☆☆☆ 0 votes
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

How to Make WHITE BEAN AND FENNEL SOUP

Step-by-Step

  • 1Place cannellini beans in a bowl with 4 cups cold water. Cover with plastic and soak overnight.
  • 2Drain 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.
  • 3Uncover and stir in escarole and diced tomatoes. Re-cover and cook 30 minutes more.
  • 4Meanwhile, 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.
  • 5Ladle into bowls and top with Parmesan and black pepper.

Printable Recipe Card

About WHITE BEAN AND FENNEL SOUP

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