Hearty Bean Soup

By luvmycats

Ingredients

• 1 lb. dried navy beans, rinsed
• 3 c. reduced-sodium chicken broth
• 1 med. onion, finely chopped
• 2 ribs celery, chopped
• 1 carrot, finely chopped
• 4 cloves garlic, minced
• 1 dried bay leaf
• 3 tbsp. tomato paste
• 1 Parmesan rind (optional)
• 1/4 c. chopped fresh parsley + additional for garnish

Preparation

Step 1

1. Soak beans overnight in enough water to cover them by about 2".

2. Drain beans and transfer to slow cooker. Stir in next 7 ingredients and Parmesan rind (if using). Add 3 cups water. Cover and cook until beans are tender, 9 to 11 hours on low or 5 to 7 hours on high.

3. Remove and discard bay leaf. Puree about half of the bean mixture, using an immersion blender, regular blender, food processor or potato masher. Return soup to slow cooker and heat through. Stir in parsley. Season with 1 1/2 tsp. salt and 1/2 tsp. pepper. Garnish with additional parsley, if desired.