White beans (I used navy beans cooked in my other slow cooker while the soup was simmering)
cabbage, shredded (I used a coleslaw mix I had hanging around from the Wontons)
Put in a slow cooker and cook for 6 -8 hours. Garnish with fresh parsley. I served with delicious sourdough herb toast.
This was very good. All the rosemary had floated to the top when I arrived home, which made the soup look a little strange until I stirred it all together.