Slow-Cooker Ribollita

By ctozzi

Ingredients

• 3 medium carrots, roughly chopped
• 3 stalks celery, roughly chopped
• 1/4 small head green cabbage, sliced
• 8 oz. pancetta, diced
• 1 cup dried cannellini or pinto beans, picked over and rinsed
• 1/4 cup tomato paste
• 1 t. salt
• 1/2 t. pepper
• 3 cloves garlic, minced
• 1 bay leaf
• 7 cups chicken stock
• 1-2 slices stale crusty bread, cubed
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped fresh parsley

Details

Servings 6
Preparation time 15mins
Cooking time 22mins

Preparation

Step 1

1. Combine all but last three ingredients in a 5-6 quart slow cooker. Cover and cook on low 7-8 hours. (I cooked mine on high for the first 3 hours, and then the rest on low.) Leave bread out at room temp. to dry out.
2. Before serving, stir in bread and cook about 10 more minutes. Stir well. Add cheese and parsley. Stir again!!! DONE!