Tuscan White Bean Soup

by the Editors of Publications International, Ltd.

Browse the article Tuscan White Bean Soup

Yield: Makes 8 to 10 servings
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Ingredients:
6
ounces bacon, diced

10
cups chicken broth

1
bag (16 ounces) dried Great Northern beans, rinsed

1
can (about 14 ounces) diced tomatoes, undrained

1
large onion, chopped

3
carrots, chopped

4
cloves garlic, minced

1
fresh rosemary sprig or 1 teaspoon dried rosemary

1
teaspoon black pepper



Preparation:
1.
Cook bacon in medium skillet over medium-high heat until crisp; drain on paper towels. Transfer to 5-quart slow cooker. Add broth, beans, tomatoes with juice, onion, carrots, garlic, rosemary sprig and pepper.

2.
Cover; cook on LOW 8 hours or until beans are tender. Remove and discard rosemary sprig before serving.


Serving Suggestion: Place slices of toasted Italian bread in bottom of individual soup bowls. Drizzle with olive oil. Ladle over bread and serve.



This recipe appears in: Italian