SLOW COOKER ITALIAN BEAN SOUP

Ingredients

• 4 cups canned chicken broth
• 3 cups cubed red potatoes
• 2 cups sliced carrots
• 2 cups diced ham
• 1 cup sliced celery
• 1 cup chopped onion
• 2 cloves garlic, bruised
• 2 cans (19 oz/540 mL each) Romano beans, rinsed and drained
• 1/2 tsp basil, crumbled
• 1/2 tsp oregano, crumbled
• 1/4 tsp rosemary, crumbled
• 1/4 tsp red pepper flakes
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 2 tbsp chopped fresh parsley
• Freshly grated Parmesan cheese

Directions

1. Combine all ingredients except parsley and Parmesan cheese in a 4 - 5 quart slow cooker.
2. Cover and cook on low heat setting until vegetables are tender, about 8 - 9 hours.
3. Stir parsley into soup.
4. Ladle into bowls and sprinkle with Parmesan cheese.