| Level: | Easy |
| Total: | 8 hr 25 min |
| Active: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 8 hr 25 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 1/4 cups dried cannellini beans, picked over and rinsed
- 3 carrots, roughly chopped
- 3 stalks celery, roughly chopped
- 2 cloves garlic, finely chopped
- 1 15-ounce can fire-roasted diced tomatoes
- 2 tablespoons extra-virgin olive oil
- 4 cups low-sodium chicken broth
- 2 bay leaves
- Kosher salt and freshly ground pepper
- 3 ears corn, shucked
- 4 ounces Black Forest ham, diced
- 3 tablespoons chopped fresh chives, plus more for topping
Instructions
- Combine the beans, carrots, celery and garlic in a 6- to 8-quart slow cooker. Stir in the tomatoes with their juices and 1 tablespoon olive oil. Add the chicken broth, 1 cup water, the bay leaves, 1/2 teaspoon salt and a few grinds of pepper. Stir well, cover and cook on low until the beans and vegetables are tender, 7 to 8 hours.
- Uncover and stir the soup. Cut the corn kernels off the cobs and add to the soup along with the ham. Cover and cook on low until the corn is crisp-tender, about 10 minutes. Stir in the chives and remaining 1 tablespoon olive oil; season with salt and pepper. Discard the bay leaves. Divide among bowls and top with more chives.
Nutrition Facts
| Calories | 490 |
| Total Fat | 14 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 18 milligrams |
| Sodium | 885 milligrams |
| Carbohydrates | 67 grams |
| Dietary Fiber | 14 grams |
| Protein | 29 grams |
| Sugar | 14 grams |
| Calories | 490 |
| Total Fat | 14 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 18 milligrams |
| Sodium | 885 milligrams |
| Carbohydrates | 67 grams |
| Dietary Fiber | 14 grams |
| Protein | 29 grams |
| Sugar | 14 grams |
Reviews
Made this yesterday, and couldn’t find dried Cannellini beans so had to use small dried white beans. I was surprised at how tasty this came out. I also used cubed smoked turkey since we don’t eat ham. I might add some chopped chard to the leftovers and reheat on the stove for 15 minutes tonight. It was light and while not overly flavorful, good enough that I would make again. The fire roasted tomatoes did seem to add nice flavor as opposed to just diced tomatoes, so I would use them again, and not substitute that ingredient. Nice to have something to throw together in minutes, and leave for 8 hours!
Great weeknight soup or on a fall day after Apple and pumpkin picking. Easy prep! I added a little hot sauce for a little zip. Easily adaptable for your family’s taste. You could add sausage or Mini meatballs and it would still rock!
This was so easy to prepare. Once the veges are roughly chopped, it’s basically a dump and slow cook all day recipe. Aaannndd, it’ also a full meal. Maybe add some bread and rolls, and bingo, dinner is served! I accidently bought navy beans, but never mind, just added more ham and it was superb!
Made it today and it was wonderful. I could not find cannelloni beans so I used Great Northern beans and they worked probably just as well. Follow the recipe and I bet you will love it.
Bona