Cooking Light, October 2004
CROCK POT-8 HOURS
1 Tbsp. olive oil
1 ½ cups chopped onion
1 ½ cups diagonally sliced carrot
1 cup diagonally sliced parsnip
2 cloves minced garlic
3 cups cooked Great Northern Beans, rinsed and drained
¾ cup vegetable broth
½ tsp. dried thyme
¼ tsp. salt
¼ tsp. pepper
2 (14 oz.) cans diced tomatoes, not drained
1 bay leaf
¼ cup dried bread crumbs
¼ cup (1 oz.) shredded Parmesan cheese
2 Tbsp. butter, melted
2 links meatless Italian sausage, sliced
3 Tbsp. chopped fresh parsley
Heat oil in a large non-stick skillet over medium heat. Add onion, carrot, parsley, and garlic. Cover and cook 5 minutes, or until tender.
Place in a 5-quart electric slow-cooker. Add beans and next 6 ingredients (through bay leaf). Cover and cook on low for 8 hours or until vegetables are tender. About an hour before serving add the sausage.
In a small bowl, combine the bread crumbs, cheese and butter with a fork until moist. Stir bread crumb mixture into the bean mixture. Dish into soup bowls and sprinkle with parsley. Yield: 6 servings of 314 calories each.
Note: I used Aidell’s sausages. Since they are cooked add just long enough before serving to warm thoroughly.
