2 cans beef broth (14 1/2 oz.) 1 can diced tomato, undrained (14.5 oz) 1 c. diced potato 1 c. coarsely chopped green cabbage 1 c. coarsely chopped carrots 1 c. sliced zucchini 3/4 c. chopped onion 3/4 c. sliced fresh green beans 3/4 c. chopped celery 3/4 c. water 2 T. olive oil 1 clove garlic, pressed 1/2 t. dried basil 1/4 t. dried rosemary 1 bay leaf 1 can (15 oz.) cannellini beans, rinsed and drained Grated parmesan when serving
Combine all ingredients except cannellini beans and cheese in slow cooker, mix well. Low 5-6 hours. Add cannellini. Cover and cook on low 1 hour or until veggies are tender-crisp. Remove bay leaf and discard. Garnish with parmesan.
NOTE: Potato, cannellini and for some, parmesan, are not Paleo. But! You guys are smart and creative, so substitute something else :)
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