Italian Bean Soup

READY IN: 1hr 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse dry beans.
  • In a Dutch oven combine rinsed beans and 5 cups cold water.
  • Bring to boiling; reduce heat.
  • Simmer for 10 minutes.
  • Remove from heat.
  • Cover and let stand for 1 hour. Drain and rinse beans.
  • In a slow cooker combine beans, 4 cups water, onion, tomatoes, bouillon, garlic, the 2 teaspoons Italian seasoning, and pepper.
  • Cook, covered, on high or 5-6 hours until beans are tender.
  • Thaw green beans and stir into soup.
  • Cook about 30 minutes more.
  • Meanwhile, stir together margarine,garlic powder, Parmesan, and 1/8 teaspoon Italian seasoning.
  • Spread on 1 side of each bread slice.
  • Broil 4 to 5 inches from oven broiler for.
  • 45 to 60 seconds or until crisp and light brown.
  • Watch carefully.
  • To serve, ladle soup into bowls.
  • Float 2 pieces of herb toast atop each bowl of soup.
  • Serve immediately with extra Parmesan.
  • You can also add chopped ham, Italian sausage that you brown first, or leftover beef roast.
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