Slow Cooker Ribollita Recipe

Name: Slow Cooker Ribollita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 6-quart (or larger) slow cooker

Servings: persons

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
6-quart (or larger) slow cooker

1
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.
2
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.
3
Place a very large saute 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.
4
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.

816

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound dried cannellini beans, 2 tablespoons extra-virgin olive oil, 1 large sweet onion, small-diced, Kosher salt, and more.

Yes, Slow Cooker Ribollita falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker Ribollita

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