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By Ellen Bales
from Indianapolis, IN

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

serves 6
prep time 25 Min
cook time 6 Hr
method Slow Cooker Crock Pot


  •   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
    grated parmesan and freshly ground black pepper

How To Make

  • 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.