Slow cooker Tuscan bean and vegetable stew

A thick Tuscan-style pot of white beans, potatoes and cabbage in a herby tomato broth, like a ribollita without the fuss. Cheap, filling and lovely with warm ciabatta.

Ingredients

• 30 ml Olive oil
• 1 Onions, chopped
• 200 g Carrots, diced
• 0.2 Celery, 2 sticks, diced
• 0.3 Garlic, crushed
• 400 g Potatoes, cut into 2cm cubes
• 800 g Cannellini beans, 2 tins, drained
• 400 g Chopped tomatoes
• 300 g Passata
• 1 Vegetable stock cubes, made up with 700ml hot water
• 3 g Mixed herbs
• 0.5 g Bay leaves
• 0.5 Green cabbage, finely shredded
• 15 g Fresh basil
• 40 g Vegetarian hard cheese, grated
• 1 Ciabatta, warmed

Method

1. Put everything except the cabbage, basil and the things to serve into the slow cooker and stir.
2. Cover and cook on low for 7 hours (or high for 4).
3. Stir in the cabbage, turn to high and cook for 30 minutes more until tender.
4. Squash some of the beans against the side of the pot to thicken the stew. Fish out the bay leaf, season well and tear in the basil.
5. Ladle into bowls, drizzle with a little olive oil and top with the cheese, with warm ciabatta for dunking.