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

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  • 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

  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.

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




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