Tuscan White Bean Soup {Crock-Pot}

Tuscan White Bean Soup Ingredients

1. Rinse and sort the beans.
2. Place them in the slow cooker and add enough of the water to cover.
3. Cover and cook on high for 2 hours, or until the beans are somewhat tender.
4. Or, soak the beans overnight in water to cover [I soak in an acid medium overnight], then drain, rinse, and transfer to the slow cooker. Add the water to cover.
5. Add the carrot, onion, celery, garlic, thyme, and tomatoes and stir well.
6. Cover and cook on low for 6 to 8 hours, until the carrot and beans are very tender.
7. Stir in salt to taste. Remove and discard the thyme.
8. Ladle into soup bowls. Garnish each serving with 1 tablespoon olive oil and a sprinkle of cheese. Serve with a fresh green salad and a loaf of Artisan or French bread for a delicious meal!