Oh, yeah!!! I’m LOVING my new slow-cooker. It’s a lil’ like magic. I’m not lazy, but sometimes I just don’t want to spend an hour in the kitchen getting dinner ready – especially this time of year. There are lights to put up, a tree to decorate, a house to decorate… Not to mention gifts to buy, parties to plan and parties to prepare for (you DID see the post about the cookie decorating party, yes?!). Sorry! I don’t mean to stress you out. I mean to provide you with an awesome solution to dinner tomorrow night!
Start by soaking a pound of cannellini beans in water overnight (easy-peasy!). Tomorrow morning, prep some aromatics (pancetta, onions, garlic), then dump them into the slow cooker with the drained beans and some seasoning and voila! – Dinner is served! Seriously, it’s that easy to make this delicious Tuscan White Bean Soup. Add a little bread, and wine…yummy!
Don’t forget to enter to win our December Cookbook Giveaway – Slow Cooker Revolution!
- 1 pound dried cannellini beans (2¼ cups)
- 2 Tbsp. vegetable oil
- 6 ounces pancetta, minced
- 3 medium onions, minced
- 8 medium garlic cloves, minced or pressed through a garlic press (about 8 teaspoons)
- 3 cups water
- 3 cups low-sodium chicken broth
- 1-2 bouillon cubes (vegetable or chicken)
- 1 Parmesan cheese rind (optional)
- 2 bay leaves
- ½ tsp. red pepper flakes
- 1 sprig fresh rosemary
- Ground black pepper
- Grated Parmesan cheese (for serving, optional)
- Extra-virgin olive oil (for serving, optional)
- The night before, pick over, rinse and soak the cannellini beans in water (enough water to just cover the beans in a bowl or stockpot).
- Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering but not smoking. Add the pancetta and cook until golden, about 10 minutes. Stir in the onions, garlic, and ¼ teaspoon salt and cook until the onions are softened and lightly browned, 10 to 15 minutes.
- Transfer the pancetta and onion mixture to the slow cooker insert and stir in the water, broth, beans, Parmesan rind (if using), bay leaves, and pepper flakes until evenly combined. Cover and cook on low until the beans are tender, 10 to 12 hours. (Alternatively, cover and cook on high for 8 to 9 hours.)
- Add the rosemary sprig, cover, and continue to cook until lightly fragrant, about 15 minutes longer. Remove and discard the bay leaves, rosemary, and Parmesan rind (if using). Season the soup with salt and pepper to taste, and serve, sprinkling individual portions with the Parmesan and olive oil (if desired).