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Crockpot Tuscan Bean Soup

Here's how you make Crockpot Tuscan Bean Soup
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  • Servings: 6
  • Prep: 15m
  • Cook: 8h
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 3 tablespoons olive oil
  • 1 cup yellow onion, diced
  • 3 celery stalks, diced
  • 3 garlic cloves, smashed
  • 1 leek, thinly sliced, chopped, (white, light green)
  • 1 carrot, diced
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon dried rosemary
  • 6 cups vegetable stock
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon lemon pepper
  • 1 pound dried cannellini beans
  • Topping
  • 2 ounces parmesan cheese, grated
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: In large Dutch oven heat 3 tablespoons olive oil.

  • Step 2: Add all the chopped vegetables, garlic and parsley.

  • Step 3: Season lightly.

  • Step 4: Cook for about 10 minutes until they are tender.

  • Step 5: Add tomato paste and cook a bit.

  • Step 6: Add to a Pam sprayed crockpot.

  • Step 7: Add rest of ingredients.

  • Step 8: Cook low for 8 hours until beans are tender, adding water as needed.

  • Step 9: Season to taste.

  • Step 10: Add cheese at very end.

  • Step 11: Can mash with a potato masher at end to make it thicker.

We hope you enjoy this recipe!

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