|A serving of Cannellini Florentine with crispy french-fried onions and Parmesan cheese|
4 slices chopped bacon
1 lg. white onion, chopped
1 T. minced garlic
1 t. basil
1 can diced tomatoes with basil and garlic (a can of Ro-Tel might even work here!)
3-4 cups chicken broth
1 - 16oz. can Cannellini (white kidney) beans, drained and rinsed
2 - 16oz. cans dark red kidney beans, drained and rinsed
1 - 32oz. can light red kidney beans, drained and rinsed
1 cup finely chopped spinach
1/2 c. Parmesan cheese, if desired for topping
French Fried Onions, if desired for topping
Cook bacon in a skillet. Remove cooked bacon and set aside. Add onions and cook until translucent, then add diced spinach and garlic and cook until spinach wilts.
|Saute Spinach, Onions and Garlic in Bacon Fat|
In slow cooker*, combine beans, broth, tomatoes, basil and bacon.Once spinach has wilted and onions are cooked, add to the bean soup. Salt and pepper to taste. Cover and cook on High for 2-3 hours, or until heated through.
* This recipe may be prepared on a stove top in a soup pot, if desired.
-adapted from bushbeans.com
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