I really love this soup. It has great flavor and there is nothing better than hot soup waiting for you after work on a cold day.
2 C. dry cannellini beans
1 C. frozen chopped onion
4 t minced garlic
2 bay leaves
1 t dried rosemary
1 t dried thyme
1 parmesan cheese rind (opt)
Rinse beans in colander and add to large zipper bag.
Add next 6 ingredients to beans. Zip to seal.
Add bean mixture to slow cooker along with
64 oz low sodium chicken broth.
Cook on low for 10 hours, remove cheese rind then add ¼ C. heavy cream & ¼ C. grated parmesan cheese about 15 minutes before serving.
Sprinkle with real bacon bits if desired.