- 4
- 20 mins
- 460 mins
Ingredients
- 3 medium carrots, roughly chopped
- 3 stalks celery, roughly chopped
- 1/4 small head green cabbage, sliced
- 4 oz. pancetta, diced
- 1 c dried cannellini beans, rinsed
- 1/4 c tomato paste
- 1/2 c grated parmesan cheese, plus a 2" piece of the rind
- Kosher salt and freshly ground pepper
- 5 thick slices of crusty bread
- 1/4 c chopped fresh leaf parsley
- 3 tbsp EVOO plus more for drizzling
- 3 cloves garlic, sliced
Preparation
Step 1
Combine the carrots, celery, cabbage, pancetta, beans, tomato paste, parmesan rind, 1 tsp salt and 1/2 tsp pepper and 7 c water in a slow cooker. Cover and cook on low, 7-8 hrs. Leave 1 slice of bread at room temperature to dry out slightly.
Before serving, add the stale bread to the slow cooker. Cover and continue to cook, about 10 mins. Stir the soup well, then add the grated parmesan and parsley. Season with salt and pepper.
Meanwhile, preheat the broiler. Spread the remaining 4 bread slices on a baking sheet and drizzle with olive oil. Broil until golden, 1-2 mins per side. Place a slice in each bowl.
Heat 3 tbsp olive oil and the garlic in a medium skillet over medium high heat. Cook, swirling the pan frequently, until the garlic is golden brown, about 3 mins. Stir the garlic and oil into the soup. Ladle the soup over the bread in the bowls.