Rebollita ( Italian Cabbage Soup) - cooking recipe

Ingredients

1 (10 ounce) package coleslaw mix
1 cup onion, chopped
1/2 cup celery, chopped
1 cup cooked ham, diced
4 slices bacon
4 tablespoons garlic, minced
1 teaspoon fresh thyme, chopped
1 (10 1/2 ounce) can white beans, drained
4 -6 cups chicken broth (more for thinner soup preference)
2 large tomatoes, chopped
2 tablespoons chili sauce or 2 tablespoons tomato paste
black pepper
2 -3 drops Tabasco sauce
4 -6 slices Italian bread, 1/2 thick

Preparation

Chop bacon into 1/2\" pieces and saute 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.