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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Slow-cooker White-bean Soup

8.0

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

0.5 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

Place beans in a bowl; cover with 2 inches of water. Refrigerate, covered, overnight; drain and rinse.
Cover with water in a saucepan. Bring to a boil; cook 10 minutes. Remove from heat; drain and rinse.
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.

Course🍽️Main Course

Diets🥕Vegetarian🌾Gluten-free...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 4h

Created 26 weeks ago

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