Slow Cooker Ribollita

This month's Food Network Magazine is all Italian all the time.  I may frame this issue.  I found this recipe and I think I am going to try it this weekend.  It will make a tasty lunch next week.

3 medium carrots, roughly chopped
3 stalks celery, roughly chopped
1/4 small head green cabbage, sliced, about 3 cups
4oz. pancetta, diced
1 C. dried cannellini beans, picked over and rinsed
1/4 C. tomato paste
1/2 C. grated parmesan cheese, plus a 2 inch piece of the rind
Kosher salt and freshly ground pepper
5 thick slices of crust bread
1/4 C. fresh parsley leaves
3 tbsp. extra virgin olive oil, plus more for drizzling
3 cloves garlic, sliced


Combine the carrots, celery , cabbage, pancetta, beans, tomato paste, parmesan rind, 1 tsp. salt, 1/2 tsp. pepper and 7 C. water in a 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 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 tbsp. olive oil and the garlic in a medium skilet 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 the bowls.  Serve.