Slow-Cooker Ribollita

Total Time:
7 hr 20 min
Prep:
20 min
Cook:
7 hr

Yield:
4 servings
Level:
Easy

Ingredients
Directions

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. Cover and cook on low, 7 to 8 hours. Leave 1 slice of bread at room temperature to dry out slightly.

Before serving, add the stale bread to the slow cooker. Cover and continue to cook, about 10 minutes. Stir the soup well, then add the grated parmesan and parsley. Season with salt and pepper.

Meanwhile, preheat the broiler. Spread the remaining 4 bread slices on a baking sheet and drizzle with olive oil. Broil until golden, 1 to 2 minutes per side. Place a slice in each bowl.

Heat 3 tablespoons olive oil and the garlic in a medium skillet over medium-high heat. Cook, swirling the pan frequently, until the garlic is golden brown, about 3 minutes. Stir the garlic and oil into the soup. Ladle the soup over the bread in the bowls.

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

Photograph by Antonis Achilleos


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    This recipe is featured in:

    Italian Cooking Basics