1 author: The Italian Slow Cooker
2 directions: 'In a large skillet, heat the oil over medium heat. Add the pancetta
4 and cook for 5 min., or until lightly browned. Add the onion, celery,
6 and carrots and cook, stirring often, until softened. Stir in the
8 garlic, sage, and marjoram.
11 Scrape the vegetables into the slow cooker. Add the beans, tomatoes,
13 and a pinch of salt and pepper. Cover and cook on low for 6 hours, or
15 until the vegetables are tender.
18 With a slotted spoon or a strainer, transfer the beans and vegetables
20 to a bowl. Leave the cooker on.
23 Let the bean mixture cook slightly. Place in a food processor and
25 puree. The mixture should not be completely smooth. Scrape it back
27 into the slow cooker. Taste for seasoning. Add the faro and cover.
29 Cook for 1 to 2 hours more, or until the faro is tender. Serve hot
31 with a drizzle of olive oil.'
46 name: pancetta, diced (I use bacon)
60 name: celery ribs, chopped
67 name: carrots, chopped
74 name: garlic, finely chopped
81 name: sage, chopped, or 2 t. dried
95 name: Cannellini or Great Northern beans, cooked, or 3 16 oz. cans with liquid
102 name: tomatos, peeled, seeded, and chopped fresh or canned
133 name: Tuscan Bean and Farro Soup