Tuscan Bean Soup With Arugula In Crockpot

• 3 tablespoons olive oil
• 1 onion, chopped
• 3 carrots, chopped
• 2 stalks celery, chopped with leaves
• 1 garlic clove
• 1/2 teaspoon rosemary
• 1 lb dried white bean
• 8 cups water
• 2 chicken bouillon cubes
• 1 ounce arugula leaf, Dole with lettuces is were you get it, mince it fine
• 4 ounces parmesan cheese
• 1 lemon

1. Saute the onion, carrots, and celery in the olive oil.
2. Dump the beans in crock pot; add the water and boullion. I cooked the beans on high for 4 hours and they were done. If you want to cook longer put on slow. My crock pot runs kinda hot so judge by your cooker.
3. Cook until you get home; you may need to add water later.
4. Add arugula, which has been minced fine, and Parmesan cheese for the last 15 minutes of cooking.
5. Garnish with a dash of lemon juice in bowl.

olive oil, onion, carrots, stalks celery, garlic, rosemary, white bean, water, chicken bouillon cubes, arugula, parmesan cheese, lemon

Taken from www.food.com/recipe/tuscan-bean-soup-with-arugula-in-crockpot-463615 (may not work)