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Soup

Slow Cooker White Bean Soup

So much goodness in one pot. The slow extraction of flavors from leeks, squash, fresh sage leaves, and a parmesan rind make this purely vegetarian soup simply outstanding.

Ingredients :

    1 pound dried Great Northern beans, rinsed
    2 tablespoons extra-virgin olive oil, plus more for drizzling
    3 leeks, white and light-green parts only, halved lengthwise, cut crosswise into ½-inch pieces, and well washed (4 cups)
    5 cloves garlic, thinly sliced
    ½ teaspoon red-pepper flakes, plus more for serving
    1 butternut squash, peeled, seeded, and cut into 1-inch pieces
    3 sprigs sage
    1 Parmesan rind, plus finely shredded Parmesan for serving
    4 teaspoons fresh lemon juice
    1 bunch spinach, trimmed and washed
    Kosher salt and freshly ground pepper

Direction :

    Place beans in a bowl; cover with 2 inches of water. Refrigerate, covered, overnight; drain and rinse.
    Cook beans briefly on stovetop:
    Cover with water in a saucepan. Bring to a boil; cook 10 minutes. Remove from heat; drain and rinse.
    Add soup ingredients and water to slow cooker and cook:
    Place beans, oil, leeks, garlic, pepper flakes, squash, sage, and rind in a 5-to-6-quart slow cooker. Add 8 cups water. Cover and cook on low 6 hours.
    Remove and discard sage and rind; stir in lemon juice and spinach. Season with salt and pepper. Serve, drizzled with oil and topped with shredded cheese and pepper flakes.