Thanks Mr F....-I believe this is the proper use of the internet-exchanging
recipes-used to be by hand-but now more people can read it and use it...the
whole group sank into a doldrums without your caring wit.. I am also glad we
can get chords to the rock and roll songs and lyrics-without buying the darn
thing...
Michael

"MrFalafel" wrote in message
om...
Slo cooker: Thick Tuscan bean soup

Serves 4-6

225g/8oz dried cannellini or borlotti beans, soaked overnight in
plenty of cold water
15ml/1 tbsp olive oil, plus extra to serve
1 large onion, cut into small dice
2 carrots, cut into small dice
2 leeks, thinly sliced
2 celery sticks, thinly sliced
2 garlic cloves, finely chopped
8oz/225g can of chopped tomatoes
900ml / 3 3/4 cups vegetable stock
salt and freshly ground black pepper
1 courgette (zucchini), cut into very small dice
a handful of baby spinach leaves
30ml / 2 tbsp vegan pesto
4 - 6 thick slices of Italian bread, such as ciabatta

Preheat slo-cooker on High

Drain the beans, put into a large pan and cover with cold water. Bring
to the boil and boil gently for 10 minutes.

Meanwhile, heat the oil in a large pan and add the onion, carrots,
leeks and celery. Cook over a medium heat, stirring frequently until
just beginning to brown.

Drain the beans and add to the pan with the garlic, tomatoes, stock
and a little seasoning. Bring just to the boil, then transfer to the
slo-cooker and stir gently.

Cover and cook on Low for 6-8 hours or until the vegetables are very
tender, then stir in the courgette and spinach and cook for a further
30 minutes.

Toast the bread until golden brown.

Stir the pesto into the soup, then ladle into bowls.

Top each with hot toasted bread and drizzle with olive oil

Vegetarian Recipes for your Slo Cooker - Annette Yates