Slow Cooker Creamy White Bean Noodle Soup with Rosemary Bacon.
Ingredients
- 4 slices thick cut bacon, chopped
- 1 tablespoon chopped rosemary
- 1 yellow onion, chopped
- 1-2 cups cubed butternut squash
- 4 carrots chopped
- 4 celery stalks chopped
- 2-4 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 teaspoon crushed fennel seeds
- 1 teaspoon smoked paprika
- chili flakes
- 1 pinch kosher salt
- 1 pinch black pepper
- 2 tablespoons tomato paste
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 6 cups low sodium vegetable broth
- 1-2 cans (14 ounces) white beans, drained
- 4-6 cups roughly chopped kale
- 1/2 cup whole milk or heavy cream
- 1/3 cup grated parmesan cheese
- 2-3 cups egg noodles
Shop ingredients
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Instructions
- 1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon.
- 2. Add the onion, garlic, thyme, basil, oregano, fennel, paprika, and a pinch each of salt and pepper. Cook 5 minutes, until fragrant. Remove from the heat and add to the bowl of your crockpot. Stir in the tomato paste, butternut squash, carrots, and celery.
- 3. Add the wine, broth, and a pinch of chili flakes. Cover and cook on low for 6-8 hours or on high for 4-5 hours.
- 4. During the last 15 minutes of cooking, stir in the cream, kale, beans, parmesan, and noodles.
- 4. Serve the soup topped with the reserved rosemary bacon, additional parmesan and fresh oregano, if desired.
- 1. Cook the bacon in a large pot over medium heat until crisp, 5 minutes. Add the rosemary, cook another minute then, remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon.
- 2. Add the onion and cook 5 minutes, until golden. Add the butternut squash, carrots, celery, garlic, thyme, basil, oregano, fennel, chili flakes, and a pinch each of salt and pepper. Cook another 5 minutes, until fragrant. Stir in the tomato paste.
- 3. Pour in the wine and broth. Simmer over medium heat for 20-30 minutes, until the squash is tender.
- 4. During the last 15 minutes of cooking, stir in the cream, kale, beans, parmesan, and noodles.
- 5. Serve the soup topped with the reserved rosemary bacon, additional parmesan and fresh oregano, if desired.
- 1. Set Instant Pot to sauté. Add the bacon and cook until crisp, 5 minutes. Stir in the rosemary, cook another minute, then remove from the pot.
- 2. Add the onion, butternut squash, carrots, celery, garlic, thyme, basil, oregano, fennel, paprika, and a pinch each of salt and pepper. Cook 5 minutes, until fragrant. Stir in the tomato paste. Turn the Instant Pot off.
- 3. To the instant pot, add the wine, broth, and chili flakes. Cover and cook on high pressure for 4 minutes.
- 4. Once done cooking, use the natural or quick-release function. Set the Instant Pot to sauté. Stir in the cream, kale, beans, parmesan, and noodles. Cook until the kale is wilted, about 10 minutes. Turn the Instant Pot off.
- 5. Serve the soup topped with the reserved rosemary bacon, additional parmesan and fresh oregano, if desired.
Source
Original recipe: View Original