This soup smelled so good cooking! And in fact, it smelled better than it tasted! 😦 It was okay, but I just excepted more. I hardly ever use dried beans, but this recipe uses them. They were perfectly cooked.
Slow Cooker Tuscan White Bean Soup
time needed: 8 hours, 10 min.
2 tablespoons extra virgin olive oil
2 tablespoons minced garlic (about 4 cloves)
1 cup diced onion (about 1 medium)
1½ cups sliced carrots (about ½ pound)
4 stalks celery, sliced
1 pound dry navy beans, rinsed and picked over to remove any debris
1 bay leaf (left whole)
1 teaspoon dried crushed rosemary
½ teaspoon dried thyme leaves
½ teaspoon smoked paprika
Freshly ground black pepper (15-20 cranks from a pepper mill)
6 cups water
½ cup prepared pesto
1 teaspoon salt, plus more to taste
In a large (5-quart+) slow cooker, pour in the olive oil and tip to coat the bottom of the slow cooker insert.
Add all of the other ingredients – EXCEPT the salt and the pesto – to the slow cooker and stir to combine.
Place the lid on the slow cooker and cook on low for 8 hours.
After 8 hours, remove the lid and stir the soup. Place half of the soup into a blender and process until smooth (leave the other half in the slow cooker). Pour the pureed soup back into the slow cooker with the un-pureed soup and stir to combine.
Stir in the pesto plus 1 teaspoon salt and stir again to combine. Add additional salt and pepper to taste if desired.