Come home to a slow simmering hearty vegetarian meal. Serve with whole wheat bread or buns. Preparation Time: 15 minutes Cooking Time: 10 to 12 hours Serves 6 (Makes 8 cups/2 L) 1 Ontario Cooking Onion, diced 3 Ontario Carrots, thinly sliced 2 Ontario Potatoes, diced 3 cloves Ontario Garlic, minced 1 19 oz (540 mL) can each white kidney beans or pea beans and red kidney beans, drained and rinsed 1 tsp (5 mL) dried thymes leaves 1/2 tsp (2 mL) salt 1/4 tsp (1 mL) pepper 3 cups (750 mL) vegetable or chicken stock 2 cups (500 mL) baby spinach leaves or larger leaves, torn into pieces 3 tbsp (45 mL) chopped fresh parsley Garnish options: grated cheese, sour cream In slow cooker, combine onion, carrots, potatoes, garlic, beans, thyme, salt and pepper. Add stock and push vegetables and beans under liquid. Cover and cook on low 10 to 12 hours, or until vegetables are tender. Stir in spinach, cover and cook on low until lightly wilted, about 10 minutes. Sprinkle each serving with parsley. Serve with garnish options, if desired.