Starting recipes from Slow Cooker Revolution & An Everlasting Meal

Slow cooker time: 9-11 hrs on low or 5-7 hrs on high


The night before:

  • 2 cups beans, Great Northern (dry) (= 6 cups cooked)

In the morning:

  • 12 cups good chicken broth
  • 2 medium onions, minced
  • 6 garlic cloves, minced
  • 1 tsp dry oregano
  • pinch of chili flakes
  • parmesan rind
  • 2 pc thick-cut bacon (or other cured meat)

In the last 30-45 min:

  • 4 carrots, shredded (in food processor)
  • 2 zucchini, shredded (in food processor)
  • 1 cup fresh tomatoes, diced (we used grape tomatoes cut into thirds)
  • 2/3 bunch kale, chopped (or other leafy green)
  • 1 Tbs tomato paste dissolved in a bit of boiling water (or to taste)
  • 2 tsp Better than Bouillon dissolved in a bit of boiling water (or to taste)
  • (herb) salt (to taste)
  • black pepper (to taste)
  • 1/2 cup minced fresh basil

In the last 15 min:

  • 1/2 box small pasta (or less to start with)

At the table:

  • grated parmesan
  1. Soak the beans overnight in 8 quarts water + 1/4 cup sea/kosher salt. Drain and rinse.
  2. Saute onion & gallic until translucent.
  3. Combine the beans and all the morning ingredients in the slow cooker and turn it on. Cook 9-11 hrs on low or 5-7 hrs on high.
  4. Remove and discard the bacon and (if you can find it) the parmesan rind.
  5. Set the slow cooker to “high”. Add all the “in the last 30-45 min” ingredients in the order listed. I.e., shred carrots and add them, shred zucchini and add it, then cut tomatoes and add them, etc.
  6. In a separate pot, cook the pasta.
  7. Once the everything in the slow cooker has softened to your liking, serve in bowls mixed with a couple of spoonfuls of pasta and topped generously with parmesan.