Slow-Cooker White-Bean Soup

Name: Slow-Cooker White-Bean Soup
Prep time: 25 min
Total time: 385 min
Ingredients: 1 pound dried Great Northern beans, rinsed; 2 tablespoons extra-virgin olive oil, plus more for drizzling; 3 leeks, white and light-green parts only, halved lengthwise, cut crosswise into ½-inch pieces, and well washed (4 cups); 5 cloves garlic, thinly sliced; 0.5 teaspoon red-pepper flakes, plus more for serving; 1 butternut squash, peeled, seeded, and cut into 1-inch pieces; 3 sprigs sage; 1 Parmesan rind, plus finely shredded Parmesan for serving; 4 teaspoons fresh lemon juice; 1 bunch spinach, trimmed and washed; Kosher salt and freshly ground pepper

4.7

(3)

3 Reviews

By

Martha Stewart

Updated on January 5, 2021

Prep Time:

25 mins

Total Time:

6 hrs 25 mins

Yield:

6 to 8 Serves

There's butternut squash, leeks, and spinach as well as white beans in this hearty, rich, and flavorful vegetarian soup. It's a recipe that proves the slow cooker is as well suited to vegetable recipes as to big pieces of meat.

Ingredients

1 pound dried Great Northern beans, rinsed
2 tablespoons extra-virgin olive oil, plus more for drizzling
3 leeks, white and light-green parts only, halved lengthwise, cut crosswise into ½-inch pieces, and well washed (4 cups)
5 cloves garlic, thinly sliced
½ teaspoon red-pepper flakes, plus more for serving
1 butternut squash, peeled, seeded, and cut into 1-inch pieces
3 sprigs sage
1 Parmesan rind, plus finely shredded Parmesan for serving
4 teaspoons fresh lemon juice
1 bunch spinach, trimmed and washed
Kosher salt and freshly ground pepper

Directions

Place beans in a bowl; cover with 2 inches of water. Refrigerate, covered, overnight; drain and rinse. Cover with water in a saucepan. Bring to a boil; cook 10 minutes. Remove from heat; drain and rinse.
Place beans, oil, leeks, garlic, pepper flakes, squash, sage, and rind in a 5-to-6-quart slow cooker. Add 8 cups water. Cover and cook on low 6 hours. Remove and discard sage and rind; stir in lemon juice and spinach. Season with salt and pepper. Serve, drizzled with oil and topped with shredded cheese and pepper flakes.

Lennart Weibull