Carefully transfer the soup to a slow cooker, cover with the lid, then cook on high for 4 hours ... season with salt and pepper, then serve in bowls with a drizzle of oil and plenty of parmesan.
Reduce the heat to a gentle simmer, half cover the pan with a lid and continue to cook for ... Remove from the pan. Ladle the soup into bowls and serve with a swirl of cream and the toasted ...