ITALIAN VEAL AND CANNELLINI BEAN SOUP

Italian Veal and Cannellini Bean Soup image

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h30m

Yield 6

Number Of Ingredients 11

Previous Next

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:

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

Nutrition Facts : Calories 235, Carbohydrate 25 g, Cholesterol 70 mg, Fiber 6 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 790 mg