Crockpot White Bean, Escarole and Tortellini Soup Recipe

Time to dust off those crockpots. And let’s be serious, who’s not excited for that? Crockpot meals are the ultimate weeknight dinners. Just drop the ingredients in and hours later, a full meal is ready for you! I’m kicking off the season with a light and healthy soup.  Today’s recipe is a Crockpot White Bean, Escarole and Tortellini Soup.

I love tortellini in soups. It makes them heartier with the extra bites of filling. I thought pairing my tortellini with an Italian favorite, escarole and beans, would be a great blend. And spoiler alert, it was.  I also kept it fully vegetarian with using my favorite Bouillon cubes as the broth base. So meatless Monday’s we are ready to take you on with this recipe.

For a great recipe cheat for those of you short on time, buy a pre-diced mirepoix mixture for your carrots, onion and celery. (I Totally did this). It may cost you an extra buck or two but its less clean-up and prep. It also TRULY makes this a dump and go recipe.

Here’s how I ate my soup:

  • With a side of warm crusty bread to dip in the broth
  • a side salad with spring greens with lemon juice and olive oil as the dressing
  • in the company of some friends as this soup yields a family size portion!

Now here’s the easy recipe….

 

…all for the love of the dish

Missy

Crockpot White Bean, Escarole and Tortellini Soup Recipe

Prep Time: 10 minutes

Cook Time: 3 hours, 15 minutes

Total Time: 3 hours, 25 minutes

Yield: 6-8 bowls

Ingredients

  • 10 cups water
  • 6 low sodium Vegetable Bouillon cubes
  • 1 small onion, diced
  • 2 celery sticks, diced
  • 2 carrot sticks, diced
  • 1 tsp each salt and pepper
  • 2 bay leaves
  • 1 lb cheese tortellini
  • 4 cups washed and sliced escarole
  • 1 can cannelloni beans
  • Shaved Parmesan for topping (Optional)

Instructions

  1. Places diced carrots, onions, and celery in the crockpot. Add water, Bouillon cubes, bay leaves, salt and pepper to the pot as well.
  2. Cook on high for 3 hours ( You can try on low for 6 hours however; I personally haven't tried this)
  3. Add tortellini, sliced escarole and white beans. Cook for an additional 10-15 minutes.
  4. Serve in large bowls with shaved Parmesan to top each bowl off.
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