Slow Cooker Tuscan Bean Soup Recipe

                                               Slow Cooker Tuscan Bean Soup

Cool weather? Warm tummies with a fix-and-forget-it hearty soup.

Ingredients:

* 1 lb small red potatoes, cut into fourths (about 3 cups)
* 4 medium carrots, sliced (2 cups)
* 1 medium onion, chopped (1/2 cup)
* 2 cloves garlic, finely chopped
* 2 cans (15 to 16 oz each) great northern beans, drained, rinsed
* 3 1/2 cups Progresso® chicken broth (from 32-oz carton)
* 2 cups diced fully cooked ham
* 1 teaspoon Italian seasoning
* 1/2 teaspoon salt
* 2 tablespoons chopped fresh parsley
* 1 tablespoon olive or vegetable oil

Cooking Procedure:

#

In 3- to 4-quart slow cooker, mix all ingredients except parsley and oil.
# 2

Cover: cook on Low heat setting 8 to 10 hours.
# 3

Stir in parsley and oil before serving.