Recipes

Agrodolce Stew

Agrodolce Stew

In Italian, “agrodolce” means sweet and sour.
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Ingredients

  • 1 pound pork loin cubed
  • 2 shallots minced
  • ½ cup raisins
  • 1 tablespoon sugar
  • ½ cup balsamic vinegar
  • 1 tablespoon salt
  • 2 tablespoons olive oil

Instructions

  • Spray the insert of a slow cooker with nonstick cooking spray.
  • Add the pork, shallots, raisins, sugar, vinegar, salt, and olive oil to the insert.
  • Cover and cook on high for five hours or until the pork is cooked through.

Notes & Wine Advice

Serve over a pasta of your choice, if desired.
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Course; Crockpot / Slowcooker / Pork / Stew
Cuisine; European / Italian

Cipollinis and Artichoke Sauce Over Penne Pasta 

Cipollinis and Artichoke Sauce Over Penne Pasta 

This tasty vegetarian entrée may convert the most diehard carnivores.
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Ingredients

  • 2 pounds cipollinis whole
  • 3 tablespoons garlic minced
  • 2 pounds artichoke hearts
  • 3/4 cups olive oil
  • 1 teaspoon salt
  • 1 cup mozzarella cheese shredded
  • 1 package penne pasta

Instructions

  • Put the cipollinis in the bottom of a greased slow cooker insert.
  • Sprinkle the garlic into the insert.
  • Add the artichokes and drizzle the oil over everything.
  • Sprinkle with salt; cover and cook on high for four hours.
  • Boil the penne pasta according to package directions or until al dente.
  • Sprinkle the dish with mozzarella before serving.

Notes & Wine Advice

Try this recipe with sliced chicken breast for more protein.
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Course; Crockpot / Slowcooker / Pasta
Cuisine; European / Italian

Pasta Marinara

Pasta Marinara

Add a personal touch to this Italian stalwart by making the marinara from scratch.
 
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Ingredients

  • 4 tablespoonsolive oil
  • 4 tablespoonsgarlic minced
  • 1 onion chopped
  • 1/8 cupbrown sugar
  • 1/8 cupvinegar
  • 1 tablespoonhoney
  • 4 cupstomatoes diced
  • 1 red bell pepper diced
  • 1/4 cupchicken broth
  • 2 teaspoonsdry oregano
  • 1 packagespaghetti pasta

Instructions

  • Heat the oil in a pan over medium heat.
  • Cook the garlic and onion until onion is translucent.
  • Transfer to an oiled slow cooker insert.
  • Add the sugar, vinegar, honey, tomatoes, pepper, broth, and oregano.
  • Cover and cook on high for four hours.
  • Pour the sauce in a food processor and blend.

Notes & Wine Advice

Sprinkle the finished dish with grated parmesan cheese.
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Course; Crockpot / Slowcooker / Pasta

Shrimp Risotto

Shrimp Risotto

Adding different types of protein will offer endless possibilities and help make your risotto even more filling.
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Ingredients

  • 2 tablespoons butter
  • ½ onion chopped
  • 1 ¼ cups Arborio rice
  • ½ cup white wine
  • 2 cups precooked shrimp tailless and deveined
  • 3 cups chicken broth

Instructions

  • Melt the butter in a pan over medium heat.
  • Sauté the onion until translucent.
  • Add the Arborio rice and wine, stirring until half of the liquid cooks off.
  • Transfer the mixture to a greased slow cooker insert.
  • Pour in the broth.
  • Cover and cook on high for two-and-a-half hours.
  • Add the shrimp, cooking for an additional 15 minutes of until the shrimp is curled in a “C.”

Notes & Wine Advice

Sprinkle shredded mozzarella over the finished dish.icken broth
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Course; Crockpot / Slowcooker / Fish / Rice
Cuisine; European / Italian

Pepper Risotto

Pepper Risotto

This colorful risotto is yet another vegetarian dish you can add to your repertoire.
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Ingredients

  • 4 tablespoons olive oil
  • 2 cups Arborio rice
  • 14 ouncesvegetable broth
  • ½ onion diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • ½ cup pepper jack cheese cubed

Instructions

  • Heat the oil in a pan over medium-high heat.
  • Add the Arborio rice and broth; cook for 10 minutes.
  • Transfer the mixture to an oiled slow cooker insert.
  • Add the onion and bell peppers.
  • Cook on low for five hours. Stir in the cheese until it melts before serving.

Notes & Wine Advice

Add spicy red pepper flakes for an extra kick.
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Course; Crockpot / Slowcooker / Rice
Cuisine; European / Italian
Diets; Vegetarian

Asparagus and Parmesan Risotto

Asparagus and Parmesan Risotto

This variation on risotto is a great way to incorporate more asparagus into your diet.
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Ingredients

  • 1 onion diced
  • 2 cups of Arborio rice
  • 14 ounces of vegetable broth
  • 2 tablespoons of garlic minced
  • 2 cups of asparagus chopped
  • ½ cup of light cream
  • ½ cup of milk
  • ½ cup of parmesan cheese shredded

Instructions

  • Add the onion, Arborio rice, broth, and garlic to an oiled slow cooker insert.
  • Cover and cook for two hours on high.
  • Add the asparagus, cream, and milk; cook for an additional 30 minutes.
  • Sprinkle the parmesan cheese over the risotto and let it sit for a few minutes before serving.
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Course; Cheese / Crockpot / Slowcooker / Rice / Vegetables
Cuisine; European / Italian

Spinach Risotto

Spinach Risotto

The best part about risotto — besides its creamy flavor — is that you can treat it like a blank canvas. Any flavors are possible.
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Ingredients

  • 4 tablespoons olive oil
  • 1 shallot minced
  • 2 cups Arborio rice
  • ¾ cup white wine
  • 4 cups vegetable broth
  • 2 cups fresh spinach
  • 1/3 cup parmesan cheese grated

Instructions

  • Heat the oil in a pan over medium-high heat.
  • Sauté the shallot until it softens.
  • Add the rice and wine, cooking for 10 minutes.
  • Add the mixture to a greased slow cooker insert, along with the broth.
  • Cover and cook on high for two hours.
  • Stir in the spinach and parmesan cheese, cooking for another 10 minutes.

Notes & Wine Advice

Serve with warm buttered rolls to complete the meal.
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Course; Crockpot / Slowcooker / Rice / Vegetables
Cuisine; European / Italian

Escarole and Cannellini Soup

Escarole and Cannellini Soup with creamy cannellini beans, fresh escarole, carrots, and garlic served in a rustic bowl with crusty bread.

Escarole and Cannellini Soup

Escarole and Cannellini Soup is a wholesome Italian slow cooker soup filled with creamy cannellini beans, tender escarole, carrots, onions, and garlic. This rustic vegetarian recipe is simple to prepare and delivers comforting Mediterranean flavors in every spoonful.
Couverts4 servings
Preparation 15 minutes
Preparation time:4 hours
estimated costs pp $2.40
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Equipment

  • Cutting board
  • Knife
  • Measuring cups
  • Measuring spoons
  • slow cooker
  • Wooden spoon

Ingredients

  • 1 tablespoon olive oil optional
  • 1 medium onion chopped
  • 1 cup carrots chopped
  • 2 tablespoons garlic minced
  • 10 oz 285 g escarole, rinsed and chopped
  • 24 oz 680 g cannellini beans, drained and rinsed
  • 14 oz 400 ml vegetable broth
  • Salt to taste
  • Black pepper to taste

Instructions

  • Lightly grease the slow cooker with cooking spray or brush it with olive oil.
  • Add the chopped onion, carrots, garlic, escarole, cannellini beans, and vegetable broth to the slow cooker.
  • Season with salt and black pepper to taste.
  • Stir everything together until well combined.
  • Cover and cook on High for 4 hours or on Low for 6 to 7 hours.
  • Taste and adjust the seasoning before serving.
  • Ladle the soup into bowls and serve hot with crusty bread if desired.

Notes & Wine Advice

Recipe Notes

For extra richness, drizzle each serving with a little extra virgin olive oil just before serving.
Add grated Parmesan if you don’t need the soup to remain vegetarian-friendly with rennet-free cheese.
Serve with thick slices of rustic Italian bread for dipping into the flavorful broth.
Leftovers taste even better the following day as the flavors continue to develop.

Wine Advice

A crisp Pinot Grigio pairs beautifully with the fresh vegetables and creamy beans.
A light Verdicchio is another excellent Italian pairing for this rustic soup.

Nutrition values

Calories: 265 kcal | koolhydraten: 43 g | Eiwitten: 14 g | Vet: 4 g | Verzadigd vet: 0.5 g | Natrium: 520 mg | Suiker: 6 g
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Course; Crockpot / Slowcooker / Soup
Cuisine; Italian
Season: Autumn / Winter
Diets; Vegetarian
Occasions Family Dinner / Meatless Monday

About This Recipe

Escarole and Cannellini Soup is a classic Italian comfort food that showcases how a handful of wholesome ingredients can create an incredibly satisfying meal. Creamy cannellini beans, tender escarole, sweet carrots, onion, and garlic slowly cook together to develop a rich, flavorful broth that’s both nourishing and filling. Prepared in the slow cooker, this rustic soup requires very little hands-on work, making it an excellent choice for busy weekdays while still delivering authentic Italian flavors.

Why You’ll Love Escarole and Cannellini Soup

This Italian bean soup is naturally hearty thanks to the creamy cannellini beans and fresh vegetables. Slow cooking allows every ingredient to blend beautifully, creating a soup that’s comforting without being heavy. It’s an affordable recipe, packed with fiber and plant-based protein, making it ideal for family dinners or meat-free meals. If you enjoy wholesome comfort food, browse our Soup Recipes, Slow Cooker Recipes, Vegetarian Recipes, Italian Recipes, and Crockpot Recipes.

How To Make Italian Bean Soup

Simply add the onion, carrots, garlic, escarole, cannellini beans, and vegetable broth to the slow cooker before seasoning to taste. Allow everything to cook slowly until the vegetables become tender and the broth develops a rich, comforting flavor. Serve the soup hot with a drizzle of olive oil if desired. Escarole and Cannellini Soup is even more flavorful the following day after the ingredients have had extra time to meld together.

Serving Escarole and Cannellini Soup

Serve this Italian bean soup with crusty Italian bread, garlic bread, focaccia, or a simple green salad. Freshly grated Parmesan and a drizzle of extra virgin olive oil also make delicious finishing touches.

Storage Tips

Store leftover Escarole and Cannellini Soup in an airtight container in the refrigerator for up to four days. It also freezes well for up to three months, making it perfect for meal prep. For additional food storage guidance, visit the FDA Food Safety website.

This traditional Italian soup demonstrates how simple pantry ingredients and fresh vegetables can become a wonderfully comforting meal. Its hearty texture, nutritious ingredients, and effortless preparation make it a recipe you’ll enjoy throughout the cooler months.

Tarragon Chicken Over Angel Hair Pasta

Tarragon Chicken Over Angel Hair Pasta

Treat your palate with this savory recipe.
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Ingredients

  • 2 pounds of chicken breast cubed
  • ½ cup of celery diced
  • 5 tablespoons of fresh tarragon chopped
  • ½ cup of white wine
  • ¼ cup of plain yogurt
  • 2 tablespoons of lemon juice
  • 2 tablespoons of water
  • 2 tablespoons of flour
  • 1 package of angel hair pasta

Instructions

  • Add the chicken, celery, 3 tablespoons tarragon, and wine to a greased slow cooker insert.
  • Cover and cook for seven hours on low.
  • Remove the chicken and set aside.
  • Add the yogurt and lemon juice to the sauce and turn the slow cooker temperature to high.
  • In a separate bowl, stir together the water and flour.
  • Add the mixture to the slow cooker, continuing to cook until sauce thickens.
  • Boil the angel hair pasta according to package directions, or until al dente.
  • Ladle the sauce over the chicken and pasta.

Notes & Wine Advice

Serve this dish alongside a garden salad for a complete meal.
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Course; Chicken / Crockpot / Slowcooker / Pasta
Cuisine; European / Italian

Turkey and Artichokes Over Elbow Pasta

Turkey and Artichokes Over Elbow Pasta

Turkey doesn’t always have to mean Thanksgiving, as you’ll find out with this succulent dish.
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Ingredients

  • 1 pound of boneless turkey breast sliced
  • 2 shallots diced
  • ½ cup of white wine
  • 1 lemon sliced
  • 2 cups of chicken broth
  • 2 tablespoons of dried thyme
  • 20 ounces of artichoke hearts
  • Salt
  • Pepper
  • 1 package of elbow pasta

Instructions

  • Add the turkey, shallots, wine, lemon, and broth to a greased slow cooker insert.
  • Cover and cook on low for six hours.
  • Remove the turkey and skim any fat from the top of the sauce.
  • Add the artichoke hearts and season with salt and pepper to taste.
  • Boil the elbow pasta according to package directions or until al dente.

Notes & Wine Advice

Garnish with fresh parsley, if desired.
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Course; Crockpot / Slowcooker / Pasta / Turkey
Cuisine; European / Italian