White Bean Soup



1 pound dried great northern beans

2 cups boiling water

2 leeks, sliced

1 teaspoon canola oil

2 parsnips, diced

2 carrots, diced

2 stalks celery, diced

1 cup sliced baby bella mushrooms

1⁄2 teaspoon ground fennel

1 teaspoon crushed rosemary

1 teaspoon dried parsley

1⁄8 teaspoon ground cloves

1⁄4 teaspoon salt

1⁄4 teaspoon ground black pepper

2 cups vegetable stock



The night before, place the beans in the slow cooker and fill with water to 1″ below the top. Soak overnight. Drain the beans and return them to the slow cooker. Slice only the white and light-green parts of the leek into 1⁄4″ rounds then cut in half. Add the parsnips, carrots, celery, mushrooms, and sliced leeks to a non stick pan. Sauté for 1 minute, then add to the slow cooker with the other ingredients. Cook on low for 8–10 hours.

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