Ingredients• 1 lb dried white beans (Great Northern or cannellini), rinsed• 1 small onion, diced• 2 carrots, chopped• 2 celery stalks, chopped• 3 cloves garlic, minced• 6 cups vegetable or chicken broth• 1 tsp dried thyme• 1 bay leaf• Salt and black pepper, to taste• 2 tbsp olive oil• Optional: fresh spinach or kaleDirectionsAdd beans, onion, carrots, celery, garlic, broth, thyme, bay leaf, and olive oil to the slow cooker. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours until beans are tender. Remove bay leaf. For a creamier texture, mash a portion of the soup with a spoon or immersion blender. Stir in spinach or kale during the last 10 minutes if using. Season with salt and pepper to taste.enjoy it!