Ingredients

The following ingredients have 8 Servings
  • 2 cups onion (finely diced)
  • 1 cup fennel (finely diced)
  • 6 medium carrots, (peeled and diced)
  • 4 stalks celery, (diced)
  • 1 teaspoon dried chili pepper flakes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried rosemary
  • 5 cloves garlic (chopped)
  • 6 cups chicken stock, (or vegetable stock)
  • 1 28 oz can tomatoes, (preferably San Marzano)
  • 1 14 oz can cannellini beans, (or white kidney beans, rinsed and drained)
  • 2 cups finely diced fresh kale (ribs and stems removed (or spinach))
  • 2 rinds Parmigiano Reggiano ((optional))
  • 1/2 cup coarsely grated Parmigiano Reggiano cheese for garnish ((optional))

Instruction

  • Combine the first 12 ingredients in a slow cooker. Cover and cook on high for 4 hours or on low for 6 hours.
  • One hour before serving, add the cannellini beans, kale or spinach and Parmesan rinds. Continue cooking, covered.
  • Remove rinds, ladle into bowls and serve garnished with freshly grated Parmigiano Reggiano cheese.