Ribollita - soup

This is a slow cooker recipe - and is great the next day too.

Ribollita
2 tins drained and rinsed cannelini beans - or about two and a half cups of previously cooked cannelini beans
400 g tin chopped tomatoes
1 clove garlic crushed - out of a jar is fine
1 diced carrot
1 celery stalk diced
1/4 head of cabbage thinly sliced
300 g potatoes diced - skin on is fine
2 tablespoons tomato paste
2 tablespoons olive oil
1 litre chicken stock
200g or so of crusty bread torn into chunks
50 g grated Parmesan

Puree half the cannelini beans with all of the tomatoes in the food processor.

Put the puree in the slow cooker with everything else except the bread, Parmesan, and the reserved whole beans.  Cook on high for 4 hours - add the rest of the ingredients (including the bread).

Heat till the beans are hot and the cheese has melted.

This will serve 6.