Slow-Cooker Tuscan White Bean Soup
Tuscans traditionally cooked white beans in a wine bottle tucked into the dying embers of their kitchen fires. We wanted to translate the dish to a slightly more convenient cooking vessel, a slow cooker.
Why This Recipe Works
When choosing beans for our slow-cooker Tuscan white bean soup, we found the Italian variety, cannellini, was best after all, cooking up with a particularly creamy texture and subtle flavor. Despite the long cooking time in the slow cooker, we found it best to soak the beans overnight; unsoaked beans had a gritty, uneven texture that was unappealing to say the least. We decided to sauté some pancetta with onions and a whopping eight cloves of minced garlic before adding the mix to the slow cooker for good flavor. A hunk of Parmesan rind added to the cooker gave our soup remarkable depth.
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