Be the first to Cook Time: 5 hours
Ingredients:
- 1 15oz can of cannellini beans
- 1 15oz can of garbanzo beans (a.k.a. chickpeas)
- 1 19oz can of fava beans
- 1/2 lb. prosciutto (a.k.a. italian ham)
- 1 bunch of asparagus cut into thirds (I weighed mine - 10oz)
- 2 medium zucchini cut in half lengthwise and then in 1/2 to 1 inch chunks
- 2 10oz pkgs of shiitake mushrooms (fresh NOT CANNED) - stems removed and tops sliced
- 1 10 3/4oz can of cream of broccoli soup
- 3 tbsp olive oil
- 1 tbsp good balsamic vinegar
- 1/4 cup white wine
- 1/4 cup water
- 1/2 tsp salt
- 1 1/2 tsp pepper
- 1/2 tsp thyme
- 1 tsp garlic powder
- 1/2 tsp basil
Preparation:
Dump all remaining ingredients into a 5-6qt crock. Lightly toss to mix. Pour soup mixture over top and toss lightly to coat but don't damage beans (well, try not to).
Cook on low for 5 hours stirring mixture once (if you can) at about
the 3 hour mark. During the last 15 minutes of cooking, turn the
crock up to high and take the lid off to let the sauce thicken a bit.
Serves 6.
Lorraine's Notes:
1) You can use any type of beans you like but the three listed are
the most typically considered to be "Italian".
2) If you can't find prosciutto (I can't imagine!) in your area, you can use any smoked or cured type ham but the taste will be extremely different.
3) Shiitake's are my favorite kind of mushroom. But you could easily use button, porcini, portobello, crimi, oyster, whatever you like. If mushrooms make you cringe, try sliced black or green olives instead.
4) I know. I used a cream soup which I'm always squawking that there's too much of. I was looking for a real sauce and I thought that would do the trick. If you're really into the sauce use 2 cans of soup. You could also use cream of asparagus, mushroom or celery if you'd prefer. I wouldn't do a cream of chicken or shrimp though. I just don't think the taste would be right.
5) I served this over brown rice. It was very filling but if you have an especially hungry bunch, a nice green salad would do well on the side.
