Ingredients

The following ingredients have 6 Servings
  • 2 cans (15 ounces each) white beans (cannellini or great northern), rinsed and drained
  • 4 cups thinly sliced green cabbage
  • 2 large carrots, thinly sliced
  • 2 stalks celery, thinly sliced
  • 2 cloves garlic, minced
  • 4 cups reduced-sodium chicken or vegetable broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • Salt and Pepper to taste

Instruction

  • Ideal slow cooker size: 4- to 5-Quart.
  • First puree 1 can of the beans with a little water in your blender or food processor.
  • Combine the pureed beans and remaining ingredients in your slow cooker.
  • Cover and cook until the vegetables are tender, 4 to 6 hours on HIGH or 6 to 8 hours on LOW.