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Slow-Cooker Ribollita

Food Network
  • minutes
  • Serves 4

INGREDIENTS

4 oz

Pancetta

1 cup

Cannellini beans, dried

3

Carrots, medium

3

stalks Celery

3 cloves

Garlic

1/4

small head Green cabbage

1/4 cup

Parsley, fresh leaves

1/4 cup

Tomato paste

2

Kosher salt and freshly ground pepper

3 tbsp

Olive oil, extra-virgin

5

thick slices Bread, crusty

1/2 cup

Parmesan cheese, grated