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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Slow-Cooker Ribollita

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions