Step 1

Heat the olive oil in a separate saucepan or in the base of a slow cooker with a sauté function. Add in the onion, garlic, carrots, celery and a pinch of salt and sauté for 5-8 minutes until vegetables have softened, stirring occasionally.

Step 2

If cooking in a separate saucepan, transfer to the base of a slow cooker. Add in the rest of the ingredients through white beans and cover, cooking on low heat for 6 hours, until vegetables are tender and potatoes are cooked through.

Step 3

Right before serving, stir in the lemon juice and chopped parsley. Season to taste, adding in more freshly ground black pepper and salt as needed.