Slow-Cooker Ribollita

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Ingredients

3 medium carrots, roughly chopped

3 stalks celery, roughly chopped

1/4 small head green cabbage, sliced (about 3 cups)

4 ounces pancetta, diced

1 cup dried cannellini beans, picked over and rinsed

1/4 cup tomato paste

1/2 cup grated parmesan cheese, plus a 2-inch piece of the rind

Kosher salt and freshly ground pepper

5 thick slices crusty bread

1/4 cup chopped fresh parsley leaves

3 tablespoons extra-virgin olive oil, plus more for drizzling

3 cloves garlic, sliced

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