SLOW COOKER TUSCAN BREAD SOUP

SERVES 4. PREP 20 MINS. COOK 4 HRS 40 MINS INGREDIENTS

• 2 tsp olive oil

• 1 brown onion, finely chopped

• 2 carrots, peeled, chopped

• 2 celery sticks, trimmed, chopped

• 2 garlic cloves, crushed

• 1 tsp fennel seeds

• Pinch of dried chilli flakes

• 400g can crushed tomatoes

• 400g can cannellini beans, drained, rinsed

• 1L (4 cups) liquid vegetable stock

• Bouquet garni (4 fresh or dried bay leaves, 4 fresh sprigs thyme, 2 fresh sprigs rosemary)

• 200g cavalo nero (Tuscan cabbage), stem removed, leaves shredded

• 2 thick slices Italian bread (pane di casa), lightly toasted, torn into chunks

• 40g (½ cup) finely grated parmesan, (or vegetarian hard cheese) plus extra shaved, to serve

• 1 lemon, juiced, zested

• Finely chopped continental parsley, to serve

METHOD

1 Set a 5L slow cooker to ‘browning’. Heat oil. Cook onion, carrot and celery for 5 minutes or until tender. Add garlic, fennel and chilli. Cook for 1 minute. Add tomato, beans, stock and bouquet garni. Season. Change cooker setting to ‘high’. Cover. Cook for 3-4 hours or until vegetables are almost tender.

2 Stir in cavalo nero, bread and parmesan. Cover and cook on ‘high’ for 30 minutes or until soup has thickened slightly. Stir in lemon juice, to taste. Serve topped with parsley, lemon zest and extra parmesan.

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