Application Guide

YIELD 8 SERVINGS

PREP TIME 10 MINUTES + 1 HOUR BEAN SOAK

COOKING TIME 4 HOURS ON HIGH / 8 HOURS ON LOW

INGREDIENTS

Slow Cooker 2

Tuscan Bean

Soup

Directions

Add the dry beans to a large pot and ﬁll with 6 cups of

water. Bring to a boil, simmer for 2 minutes, cover, remove

from the heat, let sit 1 hour and then drain.

Add the beans to the slow cooker along with the minced

onion, garlic, salt, black pepper, Parmesan rind and chicken

stock. Turn the machine on, press the mode button to high

temperature and the (+ or -) button to adjust the time to

cook for 4 hours. When done, add the rosemary sprig, cover

and let sit for 10 minutes. Fish out the rosemary and

Parmesan rind, stir and serve warm with an additional

shaving of Parmesan cheese, if desired.

1 LB. DRY CANNELLINI OR GREAT NORTHERN BEANS

1 ONION, MINCED

2 CLOVES GARLIC, PEELED AND MINCED

¾ TEASPOON SALT, OR TO TASTE

¼ TEASPOON BLACK PEPPER

1 PARMESAN RIND

5 CUPS CHICKEN STOCK

1 SPRIG ROSEMARY