1. Saute the onion, carrots, and celery in the olive oil. 2. Dump the beans in crock pot; add the water and boullion. I cooked the beans on high for 4 hours and they were done. If you want to cook longer put on slow. My crock pot runs kinda hot so judge by your cooker. 3. Cook until you get home; you may need to add water later. 4. Add arugula, which has been minced fine, and Parmesan cheese for the last 15 minutes of cooking. 5. Garnish with a dash of lemon juice in bowl. ---------------------------------------------------------------------------
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