Apple-Parsnip Soup

6 parsnips, peeled and cut into chunks
5 large Granny Smith apples, peeled, cored, and quartered
4 c. vegetable broth
4 c. water
1 15-oz. can cannellini beans, drained and rinsed
1 Vidalia onion, finely chopped
1 large red bell pepper, seeded and chopped
6 cloves garlic, minced
1 T. curry powder
Freshly ground black pepper
Extra-virgin olive oil, for garnish

Add the parsnips, apples, broth, water, beans, onion, red pepper, garlic, curry powder, and pepper to a 6-qt. slow cooker and stir to combine. Cover and cook on low for 7-8 hours, until the parsnips are tender.

Using an immersion blender, puree until smooth.

Serve immediately with a drizzle of olive oil as a garnish, if desired.

Serves 6-8.

Adapted from The Easy Heart Healthy Cookbook for Slow Cookers, p. 75.