Directions:
In your slow cooker, combine fire roasted tomatoes, both types of beans, onion, celery, carrots, and garlic.
Add vegetable broth and mix.
Season with Italian seasoning, salt, and black pepper. Stir gently.
Add bay leaves, ensuring they are submerged.
Cook on low for 7-8 hours, or on high for 3-4 hours.
Remove bay leaves before serving. If using spinach, stir it in now to wilt.
Serve with fresh basil garnish.
Always a quick and easy weeknight meal for us! Addictive!
Carrot Cake
Indulge in this delightful summer salad that remains fresh in your refrigerator for up to 2 months.
Floor, joints white in 10 minutes: the secret of tilers revealed
Hands down, my hubby can’t get enough of this one! It’s just so addictive!
Turkish Focaccia with Herbs and Cheese – A Mediterranean-Inspired Delight
