Ingredients
4 cups chicken stock1 can (6 ounces) tomato paste1 small head cabbage (about 1-1/2 pounds), shredded4 celery ribs, chopped2 large carrots, chopped 1 small onion, chopped1 can (15-1/2 ounces) great northern beans, rinsed and drained2 garlic cloves, minced2 fresh thyme sprigs 1 bay leaf1/2 teaspoon saltShredded Parmesan cheese, optional
Preparation
In a 5- or 6-qt. slow cooker, whisk together stock and tomato paste. Stir in vegetables, beans, garlic and seasonings. Cook, covered, on low until vegetables are tender, 6-8 hours.
Remove thyme sprigs and bay leaf. If desired, serve with cheese.
