Back to Recipe

Tuscan Bean Soup With Arugula in Crockpot

Here's how you make Tuscan Bean Soup With Arugula in Crockpot
Pause Continue Reading
  • Servings: 8
  • Prep: 15m
  • Cook: 4h
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 3 tablespoons oil (olive oil)
  • 1 yellow onion (chopped)
  • 3 carrots, chopped
  • 2 celery stalks, chopped with leaves
  • 1 garlic clove
  • 1/2 teaspoon rosemary
  • 1 pound dry white bean
  • 8 cups water
  • 2 chicken bouillon cubes (or veggie)
  • 1 ounce arugula leaf (Dole with lettuces is were you get it, mince it fine)
  • 4 ounces parmesan cheese
  • 1 lemon
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.