Slow Cooker Tuscan Bread Soup

This recipe is from The Vegetarian Meat and Potatoes Cookbook. I adapted it to be made in the slow cooker and I used dried (but soaked )beans. Putting bread under the soup is absolutely delicious and I do not know why I don't do this every day.

1 teaspoon extra virgin olive oil
1 medium onion, minced
2 celery stalks, minced
2 garlic cloves, minced
1-14.5 ounce can diced tomatoes
6 cups vegetable broth
1/2 teaspoon dried oregano
1 1/2 cups dried cannellini beans, soaked overnight
6-1/2-inch slices Italian bread

1. Heat the oil in a skillet over medium heat. Add the onion and celery and cook until the onion is translucent and the veggies are tender. Add the garlic and cook until fragrant. Place these vegetables in the crock of your slow cooker. Add the tomatoes, broth, oregano and the beans.
2. Cook on low for 6 hours.
3. Serve over a slice of bread and enjoy!

Calories are for the soup only as the type of bread used will vary wildly from household to household. Serves 6, 1 cup servings: 123 calories, 1 gram of fat and 8 grams of fiber