Categories: Crock Pot, Entree, Side Dish, Slow Cooker, Soup, Vegetable, Vegetarian

Ingredients

• 1 1/2 cups cooked cannellini or Navy beans (1 can)
• 4 c water or bean cooking liquid
• 1 bay leaf
• 1 unsalted vegetable bouillon cube
• 1 Tbsp olive oil
• 2 cloves fresh garlic, peeled, stemmed and minced
• 2 cups chopped cauliflower (1 small head)
• 2 stalks celery, trimmed and sliced thin
• 2 small carrots, peeled and sliced thin
• 1 tsp dried basil leaf
• 1/2 tsp dried thyme leaf
• 1/2 cup unsalted crushed tomatoes OR 2 Tbsp tomato paste
• Salt and fresh ground pepper to taste
• 2 Tbsp minced fresh parsley or basil leaves

Directions

1. If using canned beans, drain and rinse.

2. Heat the beans with water or bean broth, veggie bouillon cube, and bay leaf.

3. Heat the oil on low in a heavy bottomed soup pan or pressure cooker.

4. Prep the veggies.

5. Stir fry the garlic in oil for 2 minutes.

6. Add the veggies, and stir fry 2 minutes on med/high heat.

7. Stir in the basil and thyme.

8. After stir-frying the veggies, add all ingredients to crockpot, cover, set heat to low, cook for 4 hours.

9. Add salt & pepper to taste and minced parsley or basil.

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