Tuscan Bean Soup With Arugula In Crockpot - cooking recipe

Ingredients

3 tablespoons olive oil
1 onion, chopped
3 carrots, chopped
2 stalks celery, chopped with leaves
1 garlic clove
1/2 teaspoon rosemary
1 lb dried white bean
8 cups water
2 chicken bouillon cubes
1 ounce arugula leaf, Dole with lettuces is were you get it, mince it fine
4 ounces parmesan cheese
1 lemon

Preparation

Saute the onion, carrots, and celery in the olive oil.
Dump the beans in crock pot; add the water and boullion. I cooked the beans on high for 4 hours and they were done. If you want to cook longer put on slow. My crock pot runs kinda hot so judge by your cooker.
Cook until you get home; you may need to add water later.
Add arugula, which has been minced fine, and Parmesan cheese for the last 15 minutes of cooking.
Garnish with a dash of lemon juice in bowl.