Slow-Cooker White Bean and Tomato Soup

Name: Slow-Cooker White Bean and Tomato Soup
Ingredients: ¼ cup, extra-virgin olive oil; 1 cup chopped, carrot; 1 cup chopped, onion; 1 cup chopped, fennel bulb; 3 , garlic cloves, minced; 1¼ teaspoons, table salt, divided; ½ teaspoon, pepper; 3 , (15-ounce) cans cannellini beans, drained; 4 cups, chicken broth; 1 , (28-ounce) can crushed tomatoes; ½ teaspoon, dried thyme; ⅓ cup, extra-virgin olive oil; 3 tablespoons, chopped pitted kalamata olives; 1 teaspoon, ground fennel; ½ teaspoon, red pepper flakes; 1 tablespoon, minced fresh parsley

Main Courses
Beans
Vegetarian
Vegan
Slow Cooker
Soups

By Amanda Luchtel ･ Appears in Cook's Country October/November 2021

This rib-sticking, ultraflavorful soup is just what the doctor ordered. (Grilled cheese sold separately.)

SERVES 4 to 6

TIME 4½ hours

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