White Bean and Basil Soup

This Italian bean soup is perfect for a cool autumn night sitting around the table with family and friends. You can change up the recipe and switch out vegetables for your favorites and leave out the meat for a hearty vegetarian option.

Notes

For more gluten-free recipes, check out the 25 Top-Notch Gluten Free Recipes collection.

Cooking MethodSlow Cooker

Ingredients

1/2 pound dried white kidney beans or great northern beans
1 pound lean stewing meat, cut in 1" cubes
2 small zucchini (unpeeled), diced
2 turnips, peeled and diced
1 large potato, peeled and diced
2 stalks celery, sliced
2 medium onions, chopped
28 ounces can whole tomatoes
2 teaspoons leaf basil
1/8 teaspoon crushed red pepper
1 tablespoon salt, or to taste
2 tablespoons olive oil

Instructions

Completely soften beans.
Combine all ingredients in slow cooker; add water to cover and mix well. Cover and cook on high setting for 3 hours. Turn to low setting for 8 to 14 hours (or cook entire time on high setting for 5 to 7 hours).