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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

  1. Completely soften beans.
     
  2. 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).

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