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Submitted by: Kathy Grashoff from Fort Wayne, IN
Originally shared on the web 10/18/2023

10 c. chicken broth
3 15-1/2 oz. cans cannellini beans, drained and rinsed
14-1/2 oz. can diced tomatoes
10-oz. pkg. frozen crinkle-cut carrots, drained
6 slices bacon, crisply cooked and crumbled
1 c. frozen chopped onions
2 t. garlic, minced
1 sprig fresh rosemary
1 t. pepper

Combine all ingredients in a 5-quart slow cooker; stir to blend. Cover and cook on low setting for 7 to 8 hours. Discard rosemary sprig before serving. Makes 8 to 10 servings.