Ribollita - Crock Pot

By Taraespo

Ingredients

• 3 med carrots, chpd
• 3 stalks celery, chpd
• 1/4 small head cabbage, sliced (about 3 cups)
• 4 oz pancetta, diced
• 1 c. dried cannellini beans, picked over and rinsed
• 1/4 c. tomato paste
• 1/2 c. grated parmesan plus 2" piece of rind
• kosher salt and fresh ground pepper
• 5 thick slices crusty bread
• 1/4 c. fresh parlsey, chpd
• 3 T. EVOO
• 3 cloves garlic, sliced

Preparation

Step 1

Combine carrots, celery, cabbage, pancetta, beans, tomato paste, parmesan rind, 1 tsp salt, 1/2 tsp pepper and 7 cups water in crock pot. Cover and cook on low for 7-8 hours. Leave 1 slice of bread at room temp to dry out.

Before serving, add the stale bread to crock pot. Cover and cook about 10 minutes. Stir the soup well, then add the grated parmesan and parsley. Season with salt and pepper.

Meanwhile spread remaining bread slices with olive oil and broil.

Heat 3 T. olive oil and the garlic in medium skillet, cook swirling the pan frequently until garlic is golden brown, about 3 minutes. Stir the garlic and oil into the soup.