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Prep Time: 60 Minutes Cook Time: 600 Minutes |
Ready In: 660 Minutes Servings: 8 |
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America's Test Kitchen Ingredients:
1 onion, minced |
4 garlic cloves, minced |
1 tablespoon extra-virgin olive oil, plus extra for serving |
1 1/2 teaspoons minced fresh oregano (or 1/2 t. dried) |
1/8 teaspoon red pepper flakes |
6 cups low sodium chicken broth |
1 (15 ounce) can tomato sauce |
1 cup dried great northern beans (pre-soaked overnight, drained) or 1 cup cannellini beans (pre-soaked overnight, drained) |
2 carrots, peeled and cut into 1/2 inch pieces |
1 zucchini, quartered lengthwise and sliced 1/4 inch thick |
8 ounces swiss chard, stemmed and leaves sliced 1/2 inch thick |
1/2 cup small shell pasta (such as ditalini, tubettini, or mini elbows) |
1/2 cup minced fresh basil |
salt |
pepper |
grated parmesan cheese, for serving |
Directions:
1. Microwave onion, garlic, oil, oregano, and red pepper flakes in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker.
2. Stir broth, tomato sauce, soaked beans, and carrots into slow cooker.
3. Cover and cook until beans are tender, 9-11 hours on LOW or 5-7 hours on HIGH.
4. Stir in zucchini, chard, and pasta; cover and cook on HIGH until vegetables and pasta are tender, 20-30 minutes.
5. Stir in basil; season with salt and pepper to taste; serve with Parmesan cheese and additional olive oil.
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