Gav Martell: He’s in the Kitchen


Taste of Tuscany Slow Cooker Soup Recipe

A Hearty Stick-to-your-bones Soup

I probably get asked for slow cooker recipes more than any other type of cooking. I think people love the idea of throwing ingredients in a pot, and then enjoying the day-long steady build of delectable aromas filling the house, culminating in a delicious dinner that is ready to serve. A lot of folks have their tried and true recipes that they love and venturing out takes some level of risk. Ingredients have to be bought and a hungry brood will descend at meal time expecting something delicious. Your dinner reputation hangs in the balance!

I love this recipe for a lot of reasons. It draws on ingredients from the region around one of my favourite places in the world, Florence, Italy. It's filling. There are no expensive ingredients. It's easy to make. And most importantly—it's absolutely delicious. I had my whole family asking for seconds, which is always a good sign. Give it a try and let me know what you think!

1 cup navy beans
2 carrots, peeled and chopped
1 medium onion, chopped
2 cloves garlic, minced
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
3/4 lb sausage, sliced
3 cups canned diced tomatoes
6 to 8 cups chicken stock
1 cup baby spinach chopped, for garnish
 Add first nine ingredients to the slow cooker. Fill slow cooker to top with chicken stock and stir ingredients to mix.
 Set on low and cook for 10 hours (I've made this soup for lunch and set it to cook the night before—so no worries about cooking too long).
 Serve with baby spinach as garnish.