Slow-Cooker Ribollita Recipe

Name: Slow-Cooker Ribollita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium carrots, roughly chopped; 3 stalks celery, roughly chopped; 1/4 small head green cabbage, sliced (about 3 cups); 4 ounces pancetta, diced; 1 cup dried cannellini beans, picked over and rinsed; 1/4 cup tomato paste; 1/2 cup grated parmesan cheese, plus a 2-inch piece of the rind; Kosher salt and freshly ground pepper; 5 thick slices crusty bread; 1/4 cup chopped fresh parsley leaves; 3 tablespoons extra-virgin olive oil, plus more for drizzling; 3 cloves garlic, sliced

Servings: persons

3 medium carrots, roughly chopped
3 stalks celery, roughly chopped
1/4 small head green cabbage, sliced (about 3 cups)
4 ounces pancetta, diced
1 cup dried cannellini beans, picked over and rinsed
1/4 cup tomato paste
1/2 cup grated parmesan cheese, plus a 2-inch piece of the rind
Kosher salt and freshly ground pepper
5 thick slices crusty bread
1/4 cup chopped fresh parsley leaves
3 tablespoons extra-virgin olive oil, plus more for drizzling
3 cloves garlic, sliced

1
Combine the carrots, celery, cabbage, pancetta, beans, tomato paste, parmesan rind, 1 teaspoon salt, 1/2 teaspoon pepper and 7 cups water in a 5-to-6-quart slow cooker.
2
Cover and cook on low, 7 to 8 hours.
3
Leave 1 slice of bread at room temperature to dry out slightly.
4
Before serving, add the stale bread to the slow cooker.
5
Cover and continue to cook, about 10 minutes.
6
Stir the soup well, then add the grated parmesan and parsley.
7
Season with salt and pepper.
8
Meanwhile, preheat the broiler.
9
Spread the remaining 4 bread slices on a baking sheet and drizzle with olive oil.
10
Broil until golden, 1 to 2 minutes per side.
11
Place a slice in each bowl.
12
Heat 3 tablespoons olive oil and the garlic in a medium skillet over medium-high heat.
13
Cook, swirling the pan frequently, until the garlic is golden brown, about 3 minutes.
14
Stir the garlic and oil into the soup.
15
Ladle the soup over the bread in the bowls.
16
Per serving: Calories 642; Fat 28 g (Saturated 9 g); Cholesterol 35 mg; Sodium 1,044 mg; Carbohydrate 67 g; Fiber 15 g; Protein 27 g
17
Photograph by Antonis Achilleos

278

kcal

Calories

Fat

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 12 ingredients. The key ingredients include: 3 medium carrots, roughly chopped, 3 stalks celery, roughly chopped, 1/4 small head green cabbage, sliced (about 3 cups), 4 ounces pancetta, diced, 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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