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Italian Veal and Cannellini Bean Soup

  • Prep 15 min
  • Total 8 hr 30 min
  • Servings 6

Add something new to family’s Italian cuisine tonight with veal and cannellini bean soup dinner. ...MORE+ LESS-

Ingredients

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

Steps

Hide Images
  • 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.

Expert Tips

  • Use larger basil leaves to cut into thin strips. Stack some leaves of similar size, and roll them up starting at a long side. Cut the roll of leaves crosswise into thin strips, using a sharp knife.
  • This Italian-influenced soup can be made with pork instead of veal. Be sure to trim all the extra fat from the pork before cutting into 1-inch pieces. In a hurry? Use 1 1/2 teaspoons of lemon pepper seasoning in place of the grated lemon peel, salt and pepper.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
235
Calories from Fat
45
% Daily Value
Total Fat
5g
Saturated Fat
2g
Cholesterol
70mg
Sodium
790mg
Total Carbohydrate
25g
Dietary Fiber
6g
Protein
28g
% Daily Value*:
Iron
24%
24%
Exchanges:
1 Starch; 2 Vegetable; 3 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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