15 ounces cannellini beans, thoroughly drained and rinsed
16 ounces tomato puree
32 ounces organic vegetable broth
3 cups crusty bread, such as baguette, cubed
Salt and pepper
Instructions
Add the olive oil, onion, parsnips, celery, potato, and bay leaves to the slow cooker. Stir until well combined. Season with salt and pepper. Set to high heat. Cook - stirring occasionally - until veggies begin to soften, about 2½ hours.
Add the oregano, agave, kale, cannellini beans, pureed tomatoes, and vegetable broth. Stir until well combined. Leave the slow cooker set to high heat. Cook about 3 hours.
Stir in the cubed bread. Season with salt and pepper. Serve.