Italian Veal and Cannellini Bean Soup

 

1 1/2

pounds veal stew meat, cut into 1-inch pieces

3

medium stalks celery, cut into 1/4-inch slices (1 1/2 cups)

1

clove garlic, finely chopped

1

can (19 ounces) cannellini beans, rinsed and drained

1

can (14 1/2 ounces) ready-to-serve chicken broth

1

teaspoon grated lemon peel

1

tablespoon lemon juice

1

teaspoon salt

1/4

teaspoon pepper

1

medium red bell pepper, chopped (1 cup)

1/4

cup lightly packed fresh basil leaves, cut into thin strips

• 1 Mix all ingredients except bell pepper and basil in 3 1/2- to 6-quart slow cooker.
• 2 Cover and cook on low heat setting 8 to 10 hours (or high heat setting 4 to 5 hours) or until veal is tender.
• 3 Stir in bell pepper and basil.
• 4 Cover and cook on high heat setting about 15 minutes or until hot.