This recipe came out of a Crock Pot branded book. It was fantastic and very healthy. Don’t be scared of using the escarole. It looks like lettuce; just rinse and dry it well (or use a salad spinner), and cut into ribbon strips as directed. It really adds a lot to the appearance and provides healthy vitamins and nutrients. Make sure you cook on low for at least 6 hours+ as you’re using hard beans. If you don’t want to do that, get a can of the beans, drain, rinse, put in fridge. Then add in the 30 mins to one hour of cooking.
Makes 6-8 servings, depending on serving size.
- 4 cups chicken broth*
- *(If not homemade broth, make sure the first ingredient is chicken, not salt! If not making it myself, I buy “Better Than Bouillon”)
- 1 can (14.5 oz.) diced tomatoes, undrained
- 1 can (12 oz) tomato-vegetable juice *****
- 2 cups escarole, cut into ribbons
- 1 cup chopped green onions
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped potatoes
- 1/4 cup dried cannellini beans, sorted and rinsed
- 2 tablespoons chopped fresh chives (I used dried)
- 1 tablespoon chopped, fresh flat-leaf parsley (I used fresh)
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 2 ounces uncooked ditalini pasta
*****I didn’t buy the tomato-veg. juice; I used a 1/2 can of 14 oz. tomato sauce and added 1 cup vegetable broth.
- Place all ingredients except pasta into slow cooker.
- Stir well to combine.
- Cover, cook on low 6-8 hours or on high 4-6 hours.
- Stir in pasta. Cover, cook 20 minutes or until pasta is tender.