Slow Cooker Ribollita with Smoked Mozzarella Toasts

cooking.nytimes.com

Sir Backs

subheading: FOR THE SOUP:

¼ cup olive oil, plus more for drizzling

1 large yellow or red onion, finely chopped

Kosher salt and black pepper

1 large leek, trimmed, white and light green parts sliced

3 celery stalks, finely chopped

1 small fennel bulb, bulb cored and finely chopped, fronds reserved

14 garlic cloves, smashed and roughly chopped

2 dried bay leaves

1 teaspoon red-pepper flakes, plus more for serving

1 cup dry white wine

5 cups chicken or vegetable stock

1½ cups dried white beans, such as cannellini or great Northern (no need to soak)

1 (15-ounce) can crushed tomatoes

3 fresh thyme sprigs or 1 teaspoon dried thyme

1 fresh rosemary sprig or ½ teaspoon dried rosemary

2 tablespoons fresh lemon juice (from about ½ lemon)

1 bunch kale, chard or collards (about 12 ounces), stemmed and finely chopped, or 1 (10-ounce) bag frozen chopped spinach or kale

2 teaspoons balsamic vinegar, preferably aged

subheading: FOR THE TOASTS:

8 thick slices crusty bread

1 garlic clove, cut in half

Olive oil

8 ounces smoked or regular mozzarella, cut into 8 (¼-inch-thick) slices

Directions at cooking.nytimes.com

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