Tuscan Bean Soup With Arugula In Crockpot

Total Time: 6 hrs 15 mins Preparation Time: 15 mins Cook Time: 6 hrs

Ingredients

• Servings: 10
• 3 tablespoons olive oil
• 1 onion, chopped
• 3 carrots, chopped
• 2 stalks celery, chopped with leaves
• 1 garlic clove
• 1/2 teaspoon rosemary
• 1 lb dried bean
• 8 cups water
• 2 chicken bouillon cubes
• 1 ounce arugula leaf, dole with lettuces is were you get it, mince it fine
• 4 ounces parmesan cheese
• 1 lemon

Recipe

• 1 saute the onion, carrots, and celery in the olive oil.
• 2 dump the beans in crock pot; add the water and boullion. i cooked the beans on high for 4 hours and they were done. if you want to cook longer put on slow. my crock pot runs kinda hot so judge by your cooker.
• 3 cook until you get home; you may need to add water later.
• 4 add arugula, which has been minced fine, and parmesan cheese for the last 15 minutes of cooking.
• 5 garnish with a dash of lemon juice in bowl.