- Difficulty: Simple
- Makes: 4 servings
- Nutrition per serving: 490 calories, 14 g total fat, 3 g saturated fat, 18 mg cholesterol, 885 mg sodium, 67 g carbohydrates, 14 g fiber, 29 g protein, 14 g sugar
- Total time: 8 hr 25 min
- Hands-on time: 15 min
Ingredients
- 1 1/4 cups dried cannellini beans, sorted and rinsed
- 3 carrots, roughly chopped
- 3 celery stalks, roughly chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can fire-roasted diced tomatoes
- 2 tablespoons extra-virgin olive oil
- 4 cups low-sodium chicken broth
- 2 bay leaves
- Kosher salt and cracked black pepper
- 3 ears of corn, husked
- 4 ounces Black Forest ham, cut into small cubes
- 3 tablespoons chopped fresh chives, plus extra for garnish
Directions
- Place the beans, chopped carrots, celery, and garlic in a 6- to 8-quart slow cooker. Add the diced tomatoes with their juices and 1 tablespoon olive oil. Pour in the chicken broth, 1 cup water, bay leaves, 1/2 teaspoon salt, and a generous pinch of black pepper. Stir to combine, cover, and cook on low until the beans and vegetables are tender, about 78 hours.
- Remove the lid and stir. Cut the kernels from the corn cobs and add them to the slow cooker along with the diced ham. Cover and cook on low for about 10 more minutes, until the corn is just tender. Stir in the chopped chives and the remaining tablespoon of olive oil, adjust seasoning with salt and pepper, and discard the bay leaves. Ladle into bowls and garnish with extra chives.
