Tuscan Bean Soup With Arugula in Crockpot
Recipe: #13342
July 25, 2014
Categories: Beans, Italian, Sunday Dinner, Slow Cooker, Gluten-Free, High Fiber, Low Cholesterol, No Eggs, Non-Dairy, White Beans, Italian Dinner, Crockpot Soup, more
"I needed to make a soup in the crock pot. You do have to saute veggies before you add them. I got 5 lbs of beans on sale and needed to do different things with them. If you don't want to add the last 3 ingredients, it still makes a good soup."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (437.5 g)
- Calories 328.2
- Total Fat - 18.2 g
- Saturated Fat - 6.3 g
- Cholesterol - 33.9 mg
- Sodium - 545.5 mg
- Total Carbohydrate - 31.6 g
- Dietary Fiber - 6.7 g
- Sugars - 4.8 g
- Protein - 11.2 g
- Calcium - 195.2 mg
- Iron - 2.4 mg
- Vitamin C - 19.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Saute the onion, carrots, and celery in the olive oil.
Step 2
Dump the beans in crock pot; add the water and bouillion. I cooked the beans on high for 4 hours and they were done. If you want to cook longer put on slow. My crock pot runs kinda hot so judge by your cooker. Cook until you get home; you may need to add water later.
Step 3
Add arugula, which has been minced fine, and Parmesan cheese for the last 15 minutes of cooking.
Step 4
Garnish with a dash of lemon juice in bowl.
Tips
No special items needed.
1 Reviews
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