Ingredients
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1 (10 ounce) package coleslaw mix
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1 cup onion, chopped
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1/2 cup celery, chopped
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1 cup cooked ham, diced
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4 slices bacon
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4 tablespoons garlic, minced
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1 teaspoon fresh thyme, chopped
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1 (10 1/2 ounce) can white beans, drained
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4 -6 cups chicken broth (more for thinner soup preference)
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2 large tomatoes, chopped
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2 tablespoons chili sauce or 2 tablespoons tomato paste
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black pepper
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2 -3 drops Tabasco sauce
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4 -6 slices Italian bread, 1/2 thick
Instructions
- Chop bacon into ½†pieces and sauté until almost done.
- Add onions, garlic, and celery; cook to soften, about 8 minutes.
- Add all to crock pot.
- Add remaining ingredients and cook on LOW for 6-8 hours.
- Cool and refrigerate overnight for best flavor.
- To serve: Reheat; and place slices of bread in bottom of soup bowls and ladle hot Ribollita over bread.