Tuscan Bean Soup - this dish was beyond amazing! Adding more vegetables and less meat to our diets have been the goal. And this meal was a WINNER! Every spoonful was full of carrots, celery, kidney beans, northern beans and garbanzo beans. Add a few slices of cooked, crisp bacon for the Big Guy and everyone was a happy camper!
I adapted this recipe from A Southerners Notebook and added the convenience of the crockpot! Hope you enjoy!
Tuscan Bean Soup
1/2 cup dried Kidney Beans (soaked overnight) or 1 14 oz can, drained
1/2 cup dried Northern Beans (soaked overnight) or 1 14 oz can, drained
1 14 oz can Garbanzo Beans
1 small onion, diced
3 ribs celery, diced
2 carrots, peeled and quartered
2 tablespoons olive oil
1 can Tomato Paste
5 slices cooked Bacon
1 Tablespoon Oregano
1 Tablespoon Basil
1 Tablespoon Minced Garlic
1 Tablespoon Parsley
4 cups Chicken Stock
Salt and Pepper to Taste
Cook Dried, Soaked Beans in pot with water 1 in over beans. Bring to a boil, turn down to simmer for 45 min. If using canned, no need to do this step.
In the crock pot, add drained beans (Kidney, Northern, Garbanzo). Heat olive oil in skillet to medium heat. Add celery, onion, and carrots. Cook in pan for about 10 minutes on medium heat. Add to beans in crockpot. Cook bacon till crisp. Allow to cool. Break into small pieces and add to crockpot.
Combine the mixture with chicken stock, tomato paste, herbs, salt and pepper. Stir. Cook on low for 6 hours, high for 3.
When serving, top with Parmesan Cheese. Enjoy!
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