I love my slow cooker and I love the cooler months so I can get the full use out of it. Besides being a great time saving appliance (put everything in in the morning and dinner's done by night time), it's a great way to slow cook things like joints of meat, stews, casseroles and soups.
I love a good soup and I LOVE LOVE LOVE Italian food. If I could eat Italian food three times a day, I would (well, I try to). Instead of calling this soup a "Red Kidney Bean Soup", I'd rather put an Italian name to it and add the Italian flavour.
Zuppa di Fagioli Rossi (Red Bean Soup)
1 can red kidney beans, drained and rinsed
1 can Italian diced tomatoes
3 cups stock (I used chicken)
1 tbs tomato paste
2 onions, diced
3 cloves garlic, crushed
2 carrots, peeled and diced
1 sweet potato, peeled and diced (I always use sweet potato in my stews and soups as a natural thickener)
2 cups cabbage, chopped
1 cup mushrooms, sliced
1 tbs dried basil
1 tsp dried oregano
salt & pepper
Combine all ingredients. Slow cook on slow for 8 hours or on high for 4 hours. (Alternatively, simmer on stove top until carrots are tender, approx 20 mins.)
Serve with grilled ciabatta or sour dough bread, grated parmesan and a spoonful of olive tapenade or pesto, if you have it. To finish, drizzle with a little olive oil.
Linking up with Rhonda from Down to Earth - On My Mind.