Ingredients
- 3 cans Cento Cannellini Beans (19 oz), drained and rinsed
- 1/4 cup Cento Imported Extra Virgin Olive Oil
- 2 medium Yellow Onion, chopped
- 1 tsp Bellino Minced Garlic
- 1/4 cup Cento Tomato Paste
- 2 cartons Cento Organic Vegetable Stock
- 1 bunch Kale or Savoy Cabbage, coarsely chopped
- 4 Carrots, coarsely chopped
- 2 Celery Stalks, coarsely chopped
- 1 tbsp Fresh Thyme, minced
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 3 cups Day Old Bread Cubes
Directions
Warm oil in a pot over medium heat, adding the onions, garlic, and sautéing until softened, about 5 minutes. Add tomato paste and sauté until mixed, about 2 minutes. Pour in broth, increase heat and bring to a boil. Remove from heat. Place beans, kale, carrots, celery, and thyme in a slow cooker and sprinkle with salt and pepper. Pour in broth, cover and cook on high for 4 hours or low for 8 hours. Before serving, stir in bread cubes and season with salt and pepper, to taste. Serves 6-8.
