Slow Cooker Ribollita

Ingredients

• ¼ cup plus 2 tablespoons extra-virgin olive oil, plus more for serving
• 1 onion, finely chopped
• 3 cloves garlic, minced
• ½ teaspoon red-pepper flakes
• 1 bunch lacinato kale, stems removed, leaves cut into ½-inch ribbons (4 cups)
• 2 medium zucchini, quartered lengthwise and cut into ½-inch slices
• 1 large tomato, finely chopped
• 1 cup fresh or frozen shelled cranberry beans
• 1 ½ cups boiling water
• Kosher salt and freshly ground black pepper
• 2 slices country bread
• Finely grated Parmigiano-Reggiano, for serving

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