Slow Cooker Ribollita

Ingredients

• 1 pound dried cannellini beans
• 2 tablespoons extra-virgin olive oil
• 1 large sweet onion, small-diced
• Kosher salt
• 2 large carrots, small-diced
• 3 celery stalks, small-diced
• 1/2 large butternut squash, peeled and small-diced (2 cups)
• 1 head garlic, cloves separated, peeled, and thinly sliced
• 1 (28-ounce) can San Marzano tomatoes, drained
• Bouquet garni: 2 bay leaves plus a couple sprigs each of fresh sage, oregano, flat-leaf parsley, and thyme, tied together with twine
• 1 tablespoon crushed red pepper flakes
• 1 pound cavolo nero (a.k.a. dinosaur kale or Tuscan kale), leaves torn into small pieces, stems finely minced
• 3 cups torn country bread, toasted
• 1 1/2 cups finely grated Parmigiano-Reggiano cheese
• 6-quart (or larger) slow cooker

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