Adapted from recipe by Lindsey Johnson (cafejohnsonia.com)
Prep Time: 20 mins Cook Time: 4 hours Servings: 10 – 12
1 onion, diced
3 garlic cloves, minced
2 Tbs olive oil
2 lbs white beans (great northern, navy, or cannellini)
2 large carrots, peeled and diced
3 large celery stalks, diced
1 bay leaf
1 tsp each: rosemary, thyme, oregano
5 cups vegetable stock
5 cups chicken stock
Pepper to taste
28 oz can diced tomatoes
6 – 8 cups roughly chopped spinach, kale, or chard
- Add oil to skillet and sauté onion and garlic 2 -3 minutes until tender. Transfer to slow cooker.
- Rinse beans and add to cooker, along with remaining vegetables (except greens), spices, and stock. Can add more water to create more of a soup.
- Cover and cook on high for 3 – 4 hours, or low for 8 – 10 hours.
- Add tomatoes and pepper. Cook another 1 – 1-1/2 hours, or until beans are very soft. Add greens and serve. If beans are soft after step 3, add tomatoes, pepper, and greens and serve.
Serve over rice, polenta, or bread. Freezes well.