Yields 8 servings
Adapted from America's Test Kitchen
Ingredients:
1 Large onion, white minced
4 Cloves garlic, fresh minced
1 Tbls oil, extra virgin olive plus extra for serving
1 1/2 tsp oregano, fresh minced
1/8 tsp pepper, crushed red
6 Cups stock, vegetable OR chicken, low-sodium
15 Ounce(wt)s sauce, tomato
6 1/2 Ounce(wt)s beans, great northern, dried picked over
2 Large carrots peeled, cut in 1/2-in pieces
1 Large squash, zucchini 1/4 length, slice 1/4-in thick
8 Ounce(wt)s Swiss chard stemmed, leaves sliced 1/2-in
1/2 Cup pasta, ditalini
1/2 Cup basil, fresh minced
1 to taste salt and pepper
1 to taste cheese, parmesan, grated for serving
Tools Needed:
Crock-Pot SCVT650-PS 6-1/2-Quart Programmable Touchscreen Slow Cooker, Stainless Steel
Cuisinart 622-30G Chef's Classic Nonstick Hard-Anodized 12-Inch Skillet with Glass Cover
Directions:
Salt soak the beans: Pick through and rinse the beans. For every pound of beans, dissolve 3 tablespoons salt in 2 quarts of boiling water . Combine the beans and the hot salt water in a large pot and let the beans soak at room temperature for 1 hour. Drain the beans, discarding the soaking liquid, and rinse well before cooking.
Microwave onion, garlic, oil, oregano, and red pepper flakes in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker.
Stir broth, tomato sauce, soaked beans, and carrots into slow cooker. Cover and cook until beans are tender, 9 to 11 hours on low or 5 to 7 hours on high.
Stir in zucchini, chard, and pasta, cover and cook on high until vegetables and pasta are tender, 20 to 30 minutes. Stir in basil, salt & pepper to taste and serve with Parmesan cheese and extra olive oil.
Serve with: Rosemary Onion Focaccia
Yields 6 servings
Adapted from America's Test Kitchen
Ingredients:
2 Slices bacon, uncooked minced
4 tsp oil, vegetable
2 Large onion, white minced
6 Cloves garlic, fresh minced
1 Tbls tomato paste
2 tsp thyme, fresh minced
1/4 Cup flour, all-purpose
5 Cups stock, chicken, low-sodium
1 Pound potatoes, small red scrubbed, cut in 1/2-in chunks
1 Large carrot peeled, sliced 1/4-in thick
2 Each bay leaves
1 1/2 Pound chicken thighs, boneless, skinless trimmed
1 to taste salt and pepper
1 Large bell pepper, red seeded, cut in 1/2-in pieces
14 3/4 Ounce(wt)s corn, creamed, canned
1/2 Cup cream, heavy
2 tsp pepper, chipotle, canned minced
3 Tbls basil, fresh minced
Tools Needed:
Crock-Pot SCVT650-PS 6-1/2-Quart Programmable Touchscreen Slow Cooker, Stainless Steel
Cuisinart 622-30G Chef's Classic Nonstick Hard-Anodized 12-Inch Skillet with Glass Cover
Directions:
Cook bacon in a 12-inch skillet over medium heat until crisp, 5 to 7 minutes. Remove bacon from pan. Stir in 1 tablespoon oil and onions and cook until softened, 5 to 7 minutes. Stir in garlic, tomato paste, and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Whisk in 2 cups stock, scraping up any browned bits; transfer to slow cooker.
Stir remaining 3 cups stock, potatoes, carrot, bacon, and bay leaves into slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.
Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces. Let soup settle for 5 minutes, then remove fat from surface using large spoon; discard bay leaves.
Microwave bell pepper with remaining teaspoon oil in bowl, stirring occasionally, until softened, about 3 minutes.
In separate bowl, microwave cream corn until hot, about 3 minutes.
Stir softened peppers, hot creamed corn, shredded chicken, heavy cream, and chipotles into soup and let sit until heated through, about 5 minutes. Stir in basil, season with salt and pepper to taste, and serve.
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