Slow cooker vegetarian Borlotti soup recipe. Famous Italian vegetarian soup cooked in a slow cooker. Delicious!
What is the difference between a slow cooker and a pressure cooker?
A slow cooker is a type of cooking appliance that cooks food slowly at a low temperature. It is also called a crock pot or a stovetop pot. Slow cookers are usually made of stoneware or porcelain and have three or four settings on the front panel. Slow cookers are often used to make soups, stews, pot roasts, and other dishes that require long cooking times.
A pressure cooker is an electric kitchen appliance that cooks food under pressure in less time than it would take using conventional methods. Pressure cooking can be up to 70% faster than boiling water in a pot on the stove and saves energy because less heat is lost through the lid than with other cooking methods.
How can you serve Bortotti soup?
Borlotti soup is a delicious dish that is made from a mixture of vegetables. The ingredients include carrots, potatoes, and tomatoes.
One way to serve Borlotti soup is to place the ingredients in a pot and then cook them until they are soft. You can also add some water to the pot so that all of the vegetables are covered. Once they are cooked all the way through, you can add salt and pepper to taste.
Another way to serve Borlotti soup is by using an immersion blender or food processor when cooking it. This will allow you to puree the vegetables into a smooth consistency so that they can be consumed with ease.
Slow Cooker Vegetarian Borlotti Soup Recipe
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- 1½ cups (375 ml) dried cranberry beans
- 6 cups (1.5 L) water
- 1 vegetable bouillon cube
- 1 cup (250 ml) diced celery
- 2 cups (500 ml) baby spinach
- 1 cup (250 ml) sliced carrots
- 1 cup (250 ml) diced sweet potatoes
- 1/2 cup (minced yellow onion
- 3 cloves garlic, peeled and minced
- 15½ oz can (465 ml) diced tomatoes
- 1 tablespoon (15 ml) balsamic vinegar
- 1 teaspoon (5 ml) basil
- 1 teaspoon (5 ml) dried thyme
- 1 teaspoon (5 ml) dried marjoram
- 1/2 teaspoon (3 ml) dried rosemary leaves
- 1/2 teaspoon (3 ml) dried oregano leaves
- 1/4 cup (60 ml) nutritional yeast
- salt and freshly ground black pepper, to taste
Place dried beans in a large bowl. Pour the water over to cover beans completely. Cover and allow soaking overnight.
Drain soaked beans well and transfer to a 4-quart (4 L) slow cooker.
Add water, baby spinach, bouillon cube, celery, carrots, potatoes, balsamic vinegar, and herbs. Mix well.
Cover the pot and cook on low-heat setting for 7-9 hours., adding tomatoes and nutritional yeast during the last 30 minutes.
Turn off the slow cooker and open the lid. Season the soup with salt and black pepper to taste. Stir well.
Ladle into soup bowls. Serve hot.