Slow-Cooker White Bean and Tomato Soup

Name: Slow-Cooker White Bean and Tomato Soup
Yield: Serves 4 to 6
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

43 comments

Appears in Cook's Country October/November 2021

This rib-sticking, ultraflavorful soup is just what the doctor ordered. (Grilled cheese sold separately.)

SERVES4 to 6

TIME4½ hours

WHY THIS RECIPE WORKS

This tomato soup fits the bill when you want something wholesome to eat: It's simple, comforting, and nourishing. And unlike some tomato soup recipes that call for sugar to enhance the natural sweetness of tomatoes, this hearty version reli...

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