Found this in an old recipe file from recipe.com.
prep time25 Min
cook time6 Hr
methodSlow Cooker Crock Pot
(16 oz.) cannellini beans
fennel bulb (about 1-1/2 lbs), trimmed, quartered, cored and sliced
head escarole, cored, rinsed and chopped
(14.5 oz.) diced tomatoes, drained
mini pasta, such as farfellini
grated parmesan and freshly ground black pepper
How To Make
Place cannellini beans in a bowl with 4 cups cold water. Cover with plastic and soak overnight.
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.
Uncover and stir in escarole and diced tomatoes. Re-cover and cook 30 minutes more.
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.
Ladle into bowls and top with Parmesan and black pepper.
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