Slow Cooker Italian Bean Soup

• Sort beans for any pebbles, then soak in large pot overnight. Make sure beans are fully covered with water.
  3/4 cup dried northern white beans
• After soaking, drain and rinse beans and place in a slow cooker.
• Add onions, celery, carrot, rosemary, salt, pepper and enough stock to cover the beans by 2 inches, 4 cups.
  3 cups low sodium beef stock

  1/2 medium onion

  1 stalk celery

  1 small carrot

  1/2 teaspoon dried rosemary

  1/2 teaspoon salt

  1/2 teaspoon pepper
• For additional flavor a ham hock or 1 pound of crumbled, cooked bacon can be added.
• Cook on high for 1 hour, then turn to low and cook for 1-2 hours until beans are tender.
• Add additional stock or water as needed, but only a little at a time.

Instant Pot Instruction

• Instant Pot users should allow for a total time of 2 hours to prepare these beans.
• Set Instant Pot to normal sauté and add 1 tablespoon olive oil. Cook onion and carrot for several minutes until softened. Hit cancel. Add rosemary, salt and pepper and stir for 1 minute.
• Add remaining ingredients and set Instant Pot manually to Pressure Cook HIGH for 50 minutes. Allow for a slow release.