Best 7 Slow Cooker Tuscan White Bean Stew Recipes

SLOW COOKER TUSCAN WHITE BEAN STEW

Steps:

• Create a cartouche from parchment paper that can lay over the stew while cooking. Heat oil. Add pancetta and cook until crispy (6 - 8 minutes). Transfer pancetta to a small bowl and set aside until the end.
• Add onion, celery, and carrots to fat in skillet and cook, stirring occasionally, until vegetables are lightly browned (10 minutes). Stir in garlic and cook until fragrant (1 minute). Transfer mixture to slow cooker.
• Add beans, broth, water, bay leaves, s & p to slow cooker; stir to combine. Gently press parchment on top of stew. Cover and cook for 9 hours.
• Discard parchment. Stir in kale, tomatoes, and rosemary sprig. Cover and cook until kale is tender (30 to 45 minutes on high).
• Discard bay leaves, rosemary. Use back of spoon to mash some beans against the side of the slow cooker to thicken stew. Stir in pancetta. Serve drizzled with EVOO.

TUSCAN BEEF STEW (CROCK POT)

Steps:

• Mix soup, broth, wine, beef, tomatoes, carrots, Italian seasoning and garlic in 3 1/2 quart slow cooker.
• Cover and cook on LOW 8 to 9 hours.
• Stir in beans, Turn heat to HIGH and cook 10 minutes.

SLOW COOKER TUSCAN BEEF STEW

Steps:

• Stir the soup, broth, wine, Italian seasoning, garlic powder, tomatoes, carrots and beef in a 3 1/2-quart slow cooker.
• Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
• Stir in the beans. Turn the heat to HIGH. Cook for 10 minutes or until the mixture is hot.

TUSCAN WHITE BEAN STEW

Steps:

• Saute the onions over medium-low heat in a medium sized, heavy pot that has a lid.
• Slice the carrots into 1/8″ coins and add to pot.
• Cut potato into 1/4″ dice and add to pot, stirring occasionally. Add water and loosen any stuff that has stuck to the bottom of the pot with a wooden spoon. Add salt, oregano, tomato paste and stir. Cover and turn head down to a low boil.
• Slice and kale, drain and rinse the beans. Add beans to pot and stir. The stew should be quite thick. Add kale and lemon juice. Taste and season if necessary. Simmer for a few minutes until kale is tender.
• Carrots should be tender, and the potato should be soft but still hold its shape. Serve and garnish with fresh herbs, shown here with thyme.

SLOW-COOKER TUSCAN WHITE BEAN SOUP RECIPE BY TASTY

Steps:

• In a slow cooker, combine the onion, carrots, celery, garlic, kale, tomatoes, beans, salt, pepper, thyme, oregano, and vegetable stock. Stir to combine.
• Cook on low for 8 hours or high for 4 hours, until the vegetables are tender.
• Serve hot.
• Enjoy!

SLOW-COOKER TUSCAN TURKEY AND BEANS

Steps:

• Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
• In 3-quart saucepan, heat water to boiling over medium-high heat. Add navy beans. Reduce heat to medium-low; simmer uncovered 10 minutes. Drain; rinse with cold water. Place beans in slow cooker; add broth.
• Meanwhile, in medium bowl, stir together olive oil, 1/2 cup of the parsley, the Italian seasoning, garlic, 1/2 teaspoon of the salt and the pepper. Press mixture firmly onto turkey thighs. Place turkey on top of beans in slow cooker. Cover; cook on Low heat setting 7 to 9 hours or until beans are tender and turkey pulls apart easily with fork.
• Remove turkey from slow cooker. Increase heat setting to High. Stir green beans and remaining 1 teaspoon salt into slow cooker. Cover; cook 15 to 20 minutes or until vegetables are hot. Meanwhile, remove turkey from bones. To serve, place bean mixture in shallow bowls; top with turkey, and sprinkle with remaining parsley.

TUSCAN WHITE BEANS RECIPE BY TASTY

Steps:

• In a large skillet over medium heat, add the olive oil, onion, and mushrooms. Cook 5 minutes, or until the onion begins to turn translucent.
• Add the sun-dried tomatoes and garlic. Stir and cook for another 3 minutes, or until fragrant.
• Add the white beans, fire-roasted tomatoes, artichoke hearts, balsamic vinegar, honey, oregano, thyme, salt, and pepper. Stir to combine. Cover and reduce the heat to low. Let cook for 10 minutes, stirring occasionally.
• Garnish with fresh basil and serve.
• Enjoy!