A gluten-free, Italian vegetarian dinner, start in the morning, come home to an almost prepared dinner, just add a salad.
Toscana Zuppa di Fagioli (Italian)
Serves 4
1 cup (200 g) dry navy beans, Great Northern beans, white kidney beans, or flageolet beans, rinsed
2 cups (480 ml) each: organic vegetable stock and water
1 chopped organic onion
1 large or 2 medium organic carrot, finely chopped
2 minced garlic cloves
1/2 tsp. (2,5 ml) each dried: oregano, thyme, and parsley
1/4 tsp. (1,25 ml) each dried: rosemary, black pepper, and red pepper flakes
2 dried bay leaves
1 medium organic zucchini, finely chopped
4 cups (960 ml) organic spinach
2 medium organic tomatoes, chopped
1/4 cup (60 ml) organic lemon juice
1/2 cup (100 g) Parmesan cheese or dairy-free cheese
1. In a 4- to 6-quart (3,78 -5,70 l) slow cooker, stir in beans, vegetable stock, 2 cups (480 ml) water, onions, carrots, garlic, and all the spices.
2. Cove and cook on low setting for 8 hours.
3. Remove and discard bay leaves.
4. Use a potato masher to mash the beans mixture a few times in the slow cooker.
5. Add tomatoes, zucchini, lemon juice, and spinach.
6. Stir well until spinach just starts to wilt.
7. Taste and add more spices if desire.
8. Cover and cook another 20-25 minutes.
9. Stir in about 3/4 of the cheese right before serving.
10. Garnish with remaining cheese.
flageolet beans
-modified from "Delicious Living"
