Italian Bean and Vegetable Soup

By luvmybuttonsnbows

Servings: 8

Ingredients

• 1/2 c each dried white and black beans
• 2 Tbsp olive oil
• 2 c chopped onions
• 1 c sliced carrots
• 1/2 c sliced celery
• 1 1/2 Tbsp minced garlic
• 6 c vegetable broth
• 1 lb grape tomatoes, chopped
• 2 c sliced savoy cabbage
• 1 Tbsp each chopped fresh basil and thyme
• 1/4 c chopped fresh parsley

Preparation

Step 1

1 Soak beans overnight. Rinse and drain.

2 Heat oil in large skillet over medium-high heat. Add onions, carrots, and celery and cook, stirring occasionally, until softened, about 7 minutes. Add garlic and cook 1 minute longer. Transfer to slow cooker. Stir in broth, tomatoes, cabbage, basil, thyme, and drained beans.
3 Cover and cook until beans, and vegetables are tender, 7 to 8 hours on low or 4 to 5 hours on high. Season with salt and pepper and stir in parsley. Ladle into bowls.