Tuesday, September 9, 2008

Tasty Tuesday

This recipe is from my William Sonoma Slow Cooker recipe book. Very yummy and it can easily be altered for you vegetarians and vegans! If you are into slow cookers I highly recommend this cookbook 'cause it is full of delicious recipes! Also if you are on Weight Watchers I figured out the points to be between 10-7 points based on serving 6-8 people.

Tuscan Ribollita
1 lb. dried cannellini beans
1/4 cup olive oil, plus more for drizzling
2 chopped yellow onions
1/4 tomato paste
8 cups chicken broth (or vegetable)
1 bunch kale or savoy cabbage
4 coarsely chopped carrots
2 stalks celery
1 tablespoon fresh thyme
salt and pepper freshly ground
day old country bread, 3 cups cubed
Soak the beans in a large bowl, covered in cold water for at least 8 hours or over night. Alternatively, put the beans in a large saucepan with cold water to cover. Bring to a boil over high heat. Remove from heat and let sit, covered, for 1 hour. Drain the beans and set aside
Heat the 1/4 cup olive oil in large pan. Add onions and garlic and saute until softened, about 5 min. add the tomato paste and saute until it darkens, about 2 minutes longer. Pour in the broth, raise the heat to high, and bring to a boil. Remove from the heat.
Put the drained beans, kale, carrots, celery and thyme in slow cooker. Sprinkle with 2 tsp salt and 1 tsp pepper. Pour in broth mixture. Cover and cook on high for 4 hours or on low for 8 hours. About 10 minutes before the soup is ready, stir in the bread cubes, cover and continue to cook. Have extra olive oil at the table in case anyone wants to drizzle extra over top.