Slow-Cooker Ribollita

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This was a very convenient soup to make. I missed the part about the garlic oil in the magazine, so I didn't have that. But I did add onions, rotisserie chicken, and chicken stock concentrate at the beginning (my husband seems to think he might waste away if it doesn't have "meat" in it and I would be eating it by myself otherwise Would definitely make it again...just turn it on and you are done.

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I really like it and think there is great flavor for slow cooker, I love the garlic oil that finishes the soup. I have made this a handful of times now and will make it again this week.

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Didn't care for this one much. The beans were not fully cooked and the flavor was just not what I was expecting. If I were to make again, I would probably use canned beans or pre-soak the dry beans.

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I love this soup so easy to make and also i changed the pancetta and i replaced it with yummy bacon.

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This soup was very good and so easy! I used prosciutto instead of pancetta but that was my only variation from the recipe. The olive oil/garlic really made the dish. The beans were tender as well. The kids and husband loved it and it will be made again!

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I made this yesterday and we didnt much care for it. First thing my husband said when he walked in the door is "That soup smells weird!". Not what you want to hear. The flavor was just odd. I followed the recipe except that I replaced 4 cups of the water with homemade chicken broth and added a bay leaf. I dont think we will make this again. I gave it one star because its an easy recipe and another star because it tasted a little better once you added the parsley, cheese and garlic oil.

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Very easy to make, and had a lot of great flavor. Instead of adding water, I added chicken broth.

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Not on my hit parade of slow cooker recipes for soup. Although the dish represented itself well in the photo, the taste was absolutely disgusting. I had so looked forward to enjoying a hearty, soulful bowl of soup but was a little leery when I added the 4 oz of pancetta. The bacon overwhelmed the soup which also tasted greasy and unappealing. Loved the texture and might experiment with making this totally vegetarian with celery, onions, etc.The beans were cooked perfectly, so gave one star.

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This soup is easy and delicious; however, I did use canned beans rather than dried. I reduced the water by three cups, and I did not add the beans (drained and rinsed until the last two hours of cooking. Finally, I skipped the toast and the garlic and olive oil at the end. I assume that step helped reduce the fat content quite bit. Overall, it was a success.

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I'm giving this a 3 start because I HOPE it will be good once it re-heat it tonight. I cooked it exactly as directed - but kept on cooking it past the 7-8 hour mark at the beans never became soft. It smelled wonderful. I never have luck with dried beans and was hopeful that the FN mag would have a recipe that worked for a change. I would do it again, but with canned beans on the stove.