Crockpot Ribollita

3-4 carrots, roughly chopped
3 celery stalks, roughly chopped
3 c. green cabbage, sliced
4 oz. pancetta, diced
1 c. dried cannellini beans, rinsed
¼ c. tomato paste
½ c. grated parmesan cheese
Kosher salt, black pepper
5 thick slices of crusty bread
¼ c. chopped fresh parsley
3 T. olive oil, extra for drizzling
4 garlic cloves, sliced

1. Combine carrots, celery, cabbage, pancetta, beans, tomato paste, salt, pepper and 7 c. water in 6 qt. crock pot.
2. Cover and cook on LOW for 7-8 hours.
3. Leave one slice of bread out to dry out slightly.
4. Add stale bread to crock pot.
5. Cover and continue for another 10 minutes.
6. Stir the soup well. Add the parmesan and parsley.
7. Season to taste.
8. Place remaining bread on a baking sheet and drizzle with olive oil. Broil until golden, 1-2 minutes per side.
9. Place toasted bread in soup bowl.
10. Heat 3 T. olive oil and garlic in a skillet. Cook, swirling pan often until garlic is golden brown, about 2-3 minutes.
11. Stir the garlic and oil into the soup.
12. Ladle soup over bread in bowls and serve.