Slow-Cooker White Bean Soup

By ccavaletti

Ingredients

• 1-1/4 c dried cannellini beans, picked over and rinsed
• 3 carrots, roughly chopped
• 3 stalks celery, roughly chopped
• 2 cloves garlic, finely chopped
• 1 15-oz can fire-roasted diced tomatoes
• 2 Tbsp extra-virgin olive oil
• 4 c low-sodium chicken broth
• 2 bay leaves
• Kosher salt and ground black pepper
• 3 ears corn, shucked (I used frozen)
• 4 oz Black Forest ham, diced
• 3 Tbsp chopped fresh chives, plus more for topping

Details

Servings 4

Preparation

Step 1

Combine the beans, carrots, celery and garlic in a 6- to 8-quart slow cooker.

Stir in the tomatoes with their juices and 1 Tbsp olive oil.

Add the chicken broth, 1 cup water, the bay leaves, 1/2 tsp salt and a few grinds of pepper. Stir well, cover and cook on low until the beans and vegetables are tender, 7 to 8 hours.

Uncover and stir the soup. Add the corn and ham to the soup. Cover and cook on low until the corn is crisp-tender, about 10 minutes. Stir in the chives and remaining 1 Tbsp olive oil; season with salt and pepper.

Discard the bay leaves. Divide among bowls and top with more chives.

From Food Network Magazine, September 2018