I spent Monday bumming around the house with this soup in the crock pot. It was very very simple to make and very hardy. I like it because it is a pretty light soup as well & who doesn’t want that!
From the Gourmet Slow Cooker:
Rinse and sort 2 cups of white beans (I used Great Northerns but I bet cannellini or navy would be yummy). Place them in the slow cooker and add enough water to cover plus 1 inch. Cover and cook for 2 hours, until beans are somewhat tender. I drained and rinsed mine, but you certainly don’t have to! You could also soak them overnight and then drain, rinse and put into the slow cooker.
Add 1 peeled and sliced carrot, 1/2 a large yellow onion diced, 1 sliced celery stalk, 3 minced cloves of garlic, some fresh oregano and basil (because that is what I had, the recipe calls for fresh thyme).
Cover and cooked on low for 6 to 8 hours (I did 8), until carrots and beans are quite tender. Stir in salt to taste, about 1/2 teaspoon, and freshly ground black pepper.
Ladle into soup bowls and garnish with freshly grated Parmigiano-Reggiano cheese.