SLOW COOKER RIBOLLITA

Slow Cooker Ribollita image

Ribollita is like a heartier version of minestrone, thickened with bread and redolent with garlic. It is a beautiful soup when it's fresh from the pot, but it is also perhaps the most noble of leftovers.

Provided by Hugh Acheson

Yield 8 servings

Number Of Ingredients 16

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Ingredients

1 pound dried cannellini beans
2 tablespoons extra-virgin olive oil
1 large sweet onion, small-diced
Kosher salt
2 large carrots, small-diced
3 celery stalks, small-diced
1/2 large butternut squash, peeled and small-diced (2 cups)
1 head garlic, cloves separated, peeled, and thinly sliced
1 (28-ounce) can San Marzano tomatoes, drained
Bouquet garni: 2 bay leaves plus a couple sprigs each of fresh sage, oregano, flat-leaf parsley, and thyme, tied together with twine
1 tablespoon crushed red pepper flakes
1 pound cavolo nero (a.k.a. dinosaur kale or Tuscan kale), leaves torn into small pieces, stems finely minced
3 cups torn country bread, toasted
1 1/2 cups finely grated Parmigiano-Reggiano cheese
Special Equipment
6-quart (or larger) slow cooker

Steps:

Place the beans in a large bowl and add cold water to cover by 3 inches. Cover the bowl and soak the beans in the refrigerator overnight.
The next day, pour the beans and their soaking liquid into a slow cooker. Add enough fresh water to cover the beans by 2 inches, cover with the lid, and cook on the high setting for 4 hours.
Place a very large sauté pan over medium heat. Add the olive oil, and when the oil shimmers, add the onion. Season with salt and cook for 5 minutes, stirring every minute or so, until softened. Add the carrots, celery, butternut squash, and garlic, and cook for 5 more minutes, until starting to soften. Transfer the vegetables to the slow cooker. Add the tomatoes, crushing each one in your hand as you add it. Add the bouquet garni, 1 tablespoon salt, and 1/2 tablespoon of the red pepper flakes. Cook on the low setting for 3 hours.
Uncover the slow cooker, remove the bouquet garni, and add the kale, bread, 1 cup of the Parmigiano-Reggiano, and the remaining 1/2 tablespoon red pepper flakes. Stir the soup well, season with more salt to taste, and serve with the remaining Parmigiano-Reggiano sprinkled on top.

*** Explore more Slow Cooker Ribollita Recipes »

Comment
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Adam Walid

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I can't wait to try this recipe!

Claritza Carty

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This ribollita is a great way to use up leftover vegetables.

Deedz

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I've made this recipe several times and it's always delicious. I love the way the flavors come together.

Zahid Jan

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This is my go-to recipe for ribollita. It's always a crowd-pleaser.

James Daniel Moore

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This ribollita was just okay. It wasn't bad, but it wasn't anything special either.

Nina Bruwer

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I made this for a party and it was a huge hit! Everyone loved it.

Darriell McKeithen

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This was my first time making ribollita, and it turned out great! I followed the recipe exactly and it was delicious. I will definitely be making it again.

Milicent juliet Mutandwa

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I love this recipe! It's so easy to make and it always turns out delicious. I've made it several times and it's always a hit with my family and friends.