Ingredients:
1.5 Teaspoons oregano, fresh minced
6.5 Ounce(wt)s beans, great northern, dried picked over
0.5 Cup basil, fresh minced
1 to taste salt and pepper
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Directions:
Salt soak the beans: Pick through and rinse the beans. For every pound of beans, dissolve 3 tablespoons salt in 2 quarts of boiling water . Combine the beans and the hot salt water in a large pot and let the beans soak at room temperature for 1 hour. Drain the beans, discarding the soaking liquid, and rinse well before cooking.
Microwave onion, garlic, oil, oregano, and red pepper flakes in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker.
Stir broth, tomato sauce, soaked beans, and carrots into slow cooker. Cover and cook until beans are tender, 9 to 11 hours on low or 5 to 7 hours on high.
Stir in zucchini, chard, and pasta, cover and cook on high until vegetables and pasta are tender, 20 to 30 minutes. Stir in basil, salt & pepper to taste and serve with Parmesan cheese and extra olive oil. |