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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Slow-Cooker Beans-Recipe/Day #227 Recipe

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This recipe for Slow-Cooker Beans-Recipe/Day #227 is from Military Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 medium carrots, chopped
3 stalks celery, chopped
¼ small head cabbage, sliced (about 3 cups
4 oz pancetta, diced
1 cup dried cannellini beans, picked over and rinsed
¼ cup tomato paste
½ cup grated Parmesan cheese, plus a 2” piece of the rind
Kosher salt and freshly ground pepper
5 thick slices crusty bread
¼ cup fresh parsley leaves, chopped
3 Tbsp extra-virgin olive oil, plus more for drizzling
3 cloves garlic, sliced
Directions:
Directions:
Combine the carrots, celery, cabbage, pancetta, beans, tomato paste, Parmesan rind, 1 tsp salt, ½ tsp pepper, and 7 cups water in a 6 quart slow cooker. Cover and cook on low, 7-8 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, 1-2 minutes 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 minutes. Stir the garlic and oil into the soup. Ladle the soup over the bread in the bowls.

 

 

 

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