Slow cooker kielbasa, cabbage and potato soup

6 cups reduced-sodium chicken broth 
2 cups water 
1 teaspoon chopped rosemary 
¼ teaspoon anise seed 
½ teaspoon salt 
½ teaspoon ground pepper 
1 small onion, diced 
1 14-ounce can cannellini beans or white beans, drained and rinsed 
12-ounces small potatoes, cut in half 
7 ounces kielbasa, cut into half moons 
2 cups chopped cabbage 
1 cup shredded cheese such as Gruyere, Swiss or Cabot Alpine Cheddar 
1 cup croutons, optional (gluten-free if desired)

Whisk broth and water, rosemary, anise, salt and pepper in a large slow cooker. Add onion, beans, potatoes, kielbasa and cabbage and stir to combine. Set slow cooker on high for 4 hours or on low heat for 8 hours. Top with cheese and crotons if using.

From: healthyseasonalrecipes.com