Cook Time: 7 hours
Makes: 4 servings
Ingredients
- 3 medium carrots, roughly chopped
- 3 stalks celery, roughly chopped
- 1/4 small head green cabbage, sliced (about 3 cups)
- 4 ounces pancetta, diced
- 1 cup dried cannellini beans, picked over and rinsed
- 1/4 cup tomato paste
- 1/2 cup grated parmesan cheese, plus a 2-inch piece of the rind
- Kosher salt and freshly ground pepper
- 5 thick slices crusty bread
- 1/4 cup chopped fresh parsley leaves
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 3 cloves garlic, sliced
Directions
Combine the carrots, celery, cabbage,
pancetta, beans, tomato paste, parmesan rind, 1 teaspoon salt, 1/2
teaspoon pepper and 7 cups water in a 5-to-6-quart slow cooker. Cover
and cook on low, 7 to 8 hours. 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 minutes. 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 to 2
minutes per side. Place a slice in each bowl.
Heat 3 tablespoons 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 minutes. Stir the garlic and oil into
the soup. Ladle the soup over the bread in the bowls.
Per serving: Calories 642; Fat 28 g (Saturated 9 g); Cholesterol 35 mg; Sodium 1,044 mg; Carbohydrate 67 g; Fiber 15 g; Protein 27 g
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