Tuscan White Bean Soup the Editors of Publications International, Ltd.
Makes 8 to 10 servings
|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|
|4||cloves garlic, minced|
|1||fresh rosemary sprig or 1 teaspoon dried rosemary|
|1||teaspoon black pepper|
- 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.
- Cover; cook on LOW 8 hours or until beans are tender. Remove and discard rosemary sprig before serving.
Place slices of toasted Italian bread in bottom of individual soup bowls. Drizzle with olive oil. Ladle over bread and serve.
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