Slow-Cooker Tuscan White Bean Stew

From Cook's Country | October/November 2016

Why this recipe works:

We got the creamy, superior flavor and texture of dry cannellini beans without having to soak them or worry about their skins bursting and toughening as the slow cooker (with the help of a simple parchment cartouche) gently cooked them at a low heat. Cooking the vegetables in rendered pancetta… read more

We got the creamy, superior flavor and texture of dry cannellini beans without having to soak them or worry about their skins bursting and toughening as the slow cooker (with the help of a simple parchment cartouche) gently cooked them at a low heat. Cooking the vegetables in rendered pancetta fat—but reserving the crispy bits of cooked meat to add at the end—infused the soup with hearty meatiness. We controlled the amount of rosemary flavor in the soup by adding the rosemary for only the last 30 to 45 minutes of cooking time. This ensured that the flavors were balanced and optimized.

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Serves 6 to 8

We prefer the color and texture of Lacinato kale in this stew, but you can substitute curly kale or 6 ounces of bagged, chopped kale. We top the stew with a cartouche (an oval piece of parchment paper that sits directly on the food) during cooking to trap moisture and help the beans cook evenly.

Ingredients

Detail sfs slow cooker tuscan white bean soup 22
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