Rustic Italian Bean Soup

Name: Rustic Italian Bean Soup
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 carrot, diced; 200 g/7 oz/1 cup dried cannellini beans, soaked in cold water for at least 8 hours; 2 tbsp finely chopped parsley leaves; salt and freshly ground black pepper; 1 tbsp extra virgin olive oil, plus extra to serve; 2 celery sticks, finely chopped; 1 recipe quantity Garlic Croûtons, to serve (optional); 4 garlic cloves, finely chopped; 1 onion, halved, and each half studded with 2 cloves; 1 tbsp dried sage; 1.25 l/44 fl oz/5 cups Vegetable Stock, ready-made stock or water, boiling, plus extra if needed

Preparation info

Serves
4

Difficulty
Easy
Ready in
3 hr

Appears in

I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

About

The oil-rich Garlic Croûtons add texture and flavour to this simple soup. If you don’t have time to make any, serve the soup with slices of toasted ciabatta bread instead.

Ingredients

200 g/7 oz/1 cup dried cannellini beans, soaked in cold water for at least 8 hours

Europe
Italy
Soup
Mediterranean
Vegan

Method

Bring a large, covered saucepan of unsalted water to the boil. Drain the beans and add them to the pan. Return to the boil and boil vigorously for 10 minutes.

Meanwhile, put the carrot, celery, garlic, onion and sage in the slow cooker.

Drain and rinse the beans, then transfer them to the cooker. Pour over the stock and oil and season with pepper. Add extra stock to just cover t