1 lb dry cannellini beans
1 large onion, chopped
2 carrots, peeled and sliced
3 garlic cloves, chopped
1 can (14 1/2-oz) stewed tomatoes
1 1/2 tsp Italian seasoning
1/2 lb cooked ham, diced
1/2 tsp salt
1/2 tsp freshly ground black pepper
Chopped fresh parsley for garnish, if desired
Place the beans in a large pot and cover with water; bring to a boil, cover and remove from heat. Allow to soak overnight.
Spray slow cooker with nonstick cooking spray. Drain beans and place in the cooker with 4 cups fresh water. Add the onion, carrots, garlic, tomatoes, Italian seasoning and ham. Stir to combine, breaking up tomatoes with spoon.
Place lid on cooker and cook on high 6 hours.
Season with salt and pepper. Mash some of the beans slightly to thicken the soup.
To serve, ladle into bowls and sprinkle with the parsley, if desired.
Tip: A crusty bread served with this soup is really good.