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Healthy Slow Cooker Tuscan Bread Soup
Ingredients
- 2 teaspoons olive oil
- 1 brown onion, finely chopped
- 2 carrots, peeled, chopped
- 2 celery sticks, trimmed, chopped
- 2 garlic cloves, crushed
- 1 teaspoon fennel seeds
- Pinch of dried chilli flakes
- 400g can crushed tomatoes
- 400g can cannellini beans, rinsed, drained
- 1L (4 cups) 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 (1/2cup) finely grated parmesan, plus extra shaved, to serve
- 1 lemon, juiced, zested
- Finely chopped continental parsley, to serve
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