Directions:
In your slow cooker, combine fire roasted tomatoes, both types of beans, onion, celery, carrots, and garlic.
Add vegetable broth and mix.
Season with Italian seasoning, salt, and black pepper. Stir gently.
Add bay leaves, ensuring they are submerged.
Cook on low for 7-8 hours, or on high for 3-4 hours.
Remove bay leaves before serving. If using spinach, stir it in now to wilt.
Serve with fresh basil garnish.
Lemon Curd Pound Cake: A Timeless Treat from Grandma’s Kitchen
Warm potato salad
I Saw My Daughter’s Fiancé on a Date with Another Woman the Day before the Wedding and Decided to Teach Him a Lesson
How to fix moldy or peeling walls in a few minutes without hiring a technician
Old fashioned pancakes
Explosive and long-lasting flowering with this natural fertilizer: never before