Slow Cooker Brothy Beans
Ingredients
- 8 ounces dried cannellini beans, rinsed
- 1 bulb fennel, halved lengthwise, cored and sliced root to tip
- 1 plum tomato, cored and halved
- 7 cloves garlic, peeled
- 6 wide strips lemon zest, plus 1 tablespoon lemon juice (from 1 lemon)
- 1 small bunch thyme
- 1/4 bunch parsley stems, plus 1/4 cup chopped leaves
- 1 large leek, white and light green part only, halved lengthwise
- Kosher salt and freshly ground pepper
- 6 tablespoons extra-virgin olive oil
- 4 slices white or sourdough bread (1/2 to 3/4 inch thick)
- 1/4 cup chopped fresh chives
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