| Level: | Easy |
| Total: | 7 hr 20 min |
| Prep: | 20 min |
| Cook: | 7 hr |
| Yield: | 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
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 642 |
| Total Fat | 28 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 35 milligrams |
| Sodium | 1,044 milligrams |
| Carbohydrates | 67 grams |
| Dietary Fiber | 15 grams |
| Protein | 27 grams |
Reviews
I personally love this recipe. I use 3 cups chicken broth, 1 cup dry white wine, and 2 cups water instead of all water. I also throw in 2 big parm rinds and soak the beans in water over night.
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I loved this soup. I made it exactly by the directions except that I soaked the beans overnight first. I also had to put my slow cooker on high and cook for an hour longer than the directions but my slow cooker is very old and maybe this is why I had to do this. I did use the thinly sliced pancetta that comes in a package. This will be one of my go to recipes.
I should have read the other reviews before making this recipe. I always do but forgot this time for some reason! I did not love this soup. I used 5 cups of water instead of 7 because I like my soups heartier and cooked it on the stove using canned beans. It was quick and easy, but I don’t love the idea of rubbery pancetta floating around my soup. I don’t know why it didn’t occur to me to pan fry them to make them crispy and add them as a garnish at the end. I wound up picking most out and tossing. Don’t love wasting like that!
was a good comfort soup, but was a bit lack luster on flavor.
i used bacon instead of panchetta (i didn’t have any panchetta.
was a good broth-based bean soup.
i used bacon instead of panchetta (i didn’t have any panchetta.
was a good broth-based bean soup.
the cheesey garlic bread was a huge hit (and super easy!
This was a very convenient soup to make. I missed the part about the garlic oil in the magazine, so I didn’t have that. But I did add onions, rotisserie chicken, and chicken stock concentrate at the beginning (my husband seems to think he might waste away if it doesn’t have “meat” in it and I would be eating it by myself otherwise Would definitely make it again…just turn it on and you are done.
I really like it and think there is great flavor for slow cooker, I love the garlic oil that finishes the soup. I have made this a handful of times now and will make it again this week.
Didn’t care for this one much. The beans were not fully cooked and the flavor was just not what I was expecting. If I were to make again, I would probably use canned beans or pre-soak the dry beans.
I love this soup so easy to make and also i changed the pancetta and i replaced it with yummy bacon.
This soup was very good and so easy! I used prosciutto instead of pancetta but that was my only variation from the recipe. The olive oil/garlic really made the dish. The beans were tender as well. The kids and husband loved it and it will be made again!