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Slow Cooker Ribollita Recipe

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This recipe for Slow Cooker Ribollita, by , is from Keystone Villa Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Faith Drumheller


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, picked over and rinsed
1/4 c. tomato paste
1/2 c. grated Parmesan cheese, plus a 2in piece of rind
kosher salt
group pepper
5 thick slices of crusty bread
1/4 c. chopped fresh pasley leaves
3 tbsp. extra virgin olive oil
3 cloves garlic

Combine the carrots, celery, cabbage, pancetta, beans, tomato paste, Parmesan rind, 1 tsp salt, 1/2 tsp pepper, 7 c. water in a 5-6 qt. slow cooker. Cover and cook on low for 7 to 8 hours. Leave 1 slice of bread at room temp to dry out slightly.
Before serving, add the bread to the slow cooker. Cover and continue to cook, about 10 minutes. Stir the soup well, then add the grated Parmesan cheese and parsley. season with salt and pepper.
Heat 3 tbsp. olive oil and the garlic in a medium skillet over medium heat. Cook, swirling the pan frequently, until the garlic is golden brown, about 3 minutes. Stir the garlic and oil into the soup.
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 of the toasted bread in each bowl and ladle soup over bread.




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