Ingredients
Scale
- 2 large onions, diced
- 2 large fennel bulb, cored and diced, reserving some fronds for garnish
- 8 carrots, peeled and chopped
- 5 cloves garlic, chopped
- 4 cups vegetable broth
- 1 28 oz can diced tomatoes
- 1 tsp chili pepper flakes
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp basil
- 1 tsp rosemary
- 2 14 oz cans cannellini beans, rinsed and drained
- Parmesan rinds, optional
- Fresh spinach, or kale (ribs removed)
- Freshly grated parmesan cheese
Instructions
- Put onion, fennel, carrots, garlic, tomatoes, and broth into slow cooker, then stir in all the dried spices and herbs. Cover and cook for 10-12 hours on low, or 5-6 hours on high.
- About one hour before serving, add the beans and kale (if using). If you have parmesan rinds, add them at this time. Cover and continue cooking.
- My preference is to add fresh spinach just as serving, so the greens don’t get too wilty. Top with parmesan cheese and reserved fennel fronds.
