The Kitchn: Slow cooker soup lasts all week long, if you don't eat it all the first day
By Meghan Splawn
on
1 large red bell pepper, diced
1 medium onion, diced
8 ounces pancetta, small dice
1 (28-ounce) can crushed tomatoes
1 tablespoon tomato paste
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 Parmesan cheese rind (about 2-by-3 inches, optional)
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