Italian Recipes - Three-Bean Soup

Ingredients                     

• 1 cup dry Great Northern beans

• 1 cup dry red beans or pinto beans

• 5 cups cold water

• 3 14-ounce cans vegetable broth

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 2 teaspoons dried Italian seasoning, crushed

• 1/4 teaspoon black pepper

• 14 1/2-ounce can diced tomatoes with basil, oregano, and garlic, undrained

• 9-ounce package frozen Italian green beans or cut green beans

• 2 tablespoons balsamic vinegar

• 2 tablespoons butter, softened

• 1/4 teaspoon garlic powder

• 1/4 teaspoon dried Italian seasoning, crushed

• 12 1/2-inch-thick slices baguette-style French bread

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Method:

1. Rinse dry beans. In a Dutch oven combine beans and the cold water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.

2. In a 4- to 5-quart slow cooker combine beans, vegetable broth, onion, garlic, the 2 teaspoons Italian seasoning, and the pepper. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours or until beans are almost tender.

3. If using low-heat setting, turn to high-heat setting. Stir undrained tomatoes and frozen green beans into bean mixture. Cover and cook about 30 minutes or until beans are tender. Stir in balsamic vinegar.  

4. Meanwhile, in a small bowl stir together butter, garlic powder, and the 1/4 teaspoon Italian seasoning. Spread butter mixture on one side of each bread slice.

5. Place bread on the unheated rack of a broiler pan or on a baking sheet. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until crisp and light brown.

6. To serve, ladle soup into bowls. Add two pieces of the toasted bread to each bowl of soup. Serve Immediately.