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Recipe Summary
prep: 25 mins
total: 6 hrs 25 mins
Yield: Serves 6 to 8
white-bean-plated-159-d113096.jpg
Ingredients
Ingredient Checklist
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 1/2-inch pieces, and well washed (4 cups)
5 cloves garlic, thinly sliced
1/2 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
Cook's Notes
Since raw beans can contain toxins, the FDA suggests soaking them overnight and boiling them before slow-cooking.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 25 mins
total: 6 hrs 25 mins
Yield: Serves 6 to 8
white-bean-plated-159-d113096.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 25 mins
total: 6 hrs 25 mins
Yield: Serves 6 to 8
Recipe Summary
prep: 25 mins
total: 6 hrs 25 mins
Yield: Serves 6 to 8
prep: 25 mins
total: 6 hrs 25 mins
prep:
25 mins
total:
6 hrs 25 mins
Yield: Serves 6 to 8
Serves 6 to 8
white-bean-plated-159-d113096.jpg
white-bean-plated-159-d113096.jpg
Ingredients
Ingredients
- 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 1/2-inch pieces, and well washed (4 cups)
- 5 cloves garlic, thinly sliced
- 1/2 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
Directions
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.
Cook's Notes
Since raw beans can contain toxins, the FDA suggests soaking them overnight and boiling them before slow-cooking.
Cook’s Notes
Since raw beans can contain toxins, the FDA suggests soaking them overnight and boiling them before slow-cooking.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Slow-Cooker White-Bean Soup
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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Newest
All Reviews for Slow-Cooker White-Bean Soup
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
