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 ounce can whole tomatoes
- 2 teaspoon leaf basil
- 1/8 teaspoon crushed red pepper
- 1 tablespoon salt, or to taste
- 2 tablespoon 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).