Ribollita

Ingredients

• ½ large onion
• 1 large carrot
• 2 ribs celery
• 2 cloves garlic
• ½ pound dried navy beans (1¼ cups)
• 2 quarts vegetable stock or water
• 1 bay leaf
• 1 sprig dried or fresh rosemary
• 1 large head escarole or other bitter greens
• 2 thick slices crusty white bread such as panella, cut into 1-inch cubes (about 4 cups)
• 2 ripe tomatoes, chopped
• ½ bunch flat-leaf parsley, stemmed and chopped Salt and freshly ground black pepper
• 3 tablespoons good-quality extra virgin olive oil
• 4-quart slow cooker

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