Slow-Cooker White Bean and Tomato Soup
This rib-sticking, ultraflavorful soup is just what the doctor ordered. (Grilled cheese sold separately.)
Keywords
- Main Courses
- Beans
- Slow Cooker
- Vegan
- Vegetarian
- Soups
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Cooking tools:
- Slow cooker
- Blender
- Slotted spoon
- Ladle
- Nonstick skillet
- Chef's knife
- Cutting board
- Stove
- Microwave
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Serving bowl
Ingredients
- ¼ cup extra-virgin olive oil
- 1 cup chopped carrot
- 1 cup chopped onion
- 1 cup chopped fennel bulb
- 3 garlic cloves, minced
- 1¼ teaspoons table salt, divided
- ½ teaspoon pepper
- 3 (15-ounce) cans cannellini beans, drained
- 4 cups chicken broth
- 1 (28-ounce) can crushed tomatoes
- ½ teaspoon dried thyme
- ⅓ cup extra-virgin olive oil
- 3 tablespoons chopped pitted kalamata olives
- 1 teaspoon ground fennel
- ½ teaspoon red pepper flakes
- 1 tablespoon minced fresh parsley
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