Ingredients

The following ingredients have 8 Servings
  • 1 pound yukon gold potatoes (peeled and chopped (about 3- 4 cups chopped))
  • 31 ounces northern beans (cans, drained and rinsed)
  • 1/2 cup onions (or shallots, chopped)
  • 2 garlic cloves (minced)
  • 1/2 cup carrots (chopped)
  • 1/2 cup celery (chopped)
  • 2 tablespoons rosemary (fresh, finely chopped or 2 teaspoons dried rosemary)
  • 1/2 tablespoon oregano (fresh, finely chopped or 1 teaspoon dried oregano)
  • 2 tablespoons thyme leaves (fresh or 2 teaspoons dried thyme)
  • 1 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon crushed red pepper flakes (optional, more or less for spiciness desired)
  • 4 cups vegetable stock (or chicken stock, low-sodium)
  • 1 parmesan rind (or 1 (2-inch) piece parmesan, optional*)
  • 1 tablespoon extra virgin olive oil
  • 1 bay leaf

Instruction

  • Add all ingredients to the crockpot and stir. Allow to cook on low for 6-8 hours or high for 5 hours.
  • *Note that adding the parmesan rind or a piece of parmesan adds a lot of savory flavor to the soup. Remove it before serving.
  • Enjoy!