Zutaten für 2 Bean Soup Crock Pot
- 5 tablespoons olive oil
- 1 medium onion, chopped
- 1 cup carrots, chopped
- 1 teaspoon fennel seed
- 1 (28-ounce) can crushed tomatoes, with juice
- 6 cups vegetable broth
- 1 pound potatoes, peeled and cubed
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 10 ounces frozen green beans
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 cups packed fresh basil leaves
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
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Zubereitung von 2 Bean Soup Crock Pot
- Toast 1 teaspoon fennel seeds in a small skillet over medium heat for 2-3 minutes, or until fragrant. Transfer to a mortar and pestle and crush.
- Heat 1 tablespoon olive oil in a skillet over medium heat for 30 seconds.
- Add 1 medium onion, chopped, and 1 cup chopped carrots. Sauté until softened, about 5-7 minutes.
- Stir in the crushed fennel seeds and cook for 1 minute more.
- Add 1 (28-ounce) can crushed tomatoes with their juice and bring to a boil.
- Transfer the tomato mixture to your slow cooker.
- Add 6 cups vegetable broth, 1 pound potatoes (peeled and cubed), 1 (15-ounce) can cannellini beans (rinsed and drained), and 1 (15-ounce) can green beans (drained).
- Cover and cook on low for 8 hours, or on high for 4 hours.
- Season with salt and pepper to taste.
- **To make the Pistou:** In a food processor, combine 2 cups packed fresh basil leaves, 2 cloves garlic, and 1/2 cup grated Parmesan cheese. Process until smooth.
- With the food processor running, slowly drizzle in 1/4 cup olive oil until combined.
- Ladle soup into bowls and top generously with the basil pistou.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
40g
Fat
22g
Carbs
30g
