Name: Ribollita
Prep time: 25 min
Cook time: 6 h 20 min
Total time: 6 h 45 min
Yield: Serves 7–8
Cuisine: Italy
Ingredients: 175 g (6 oz) cavolo nero (black kale), trimmed and coarsely shredded (see Tip); 1 loaf of rustic bread, such as ciabatta or sourdough, thickly sliced; 3 garlic cloves, chopped; 3 celery stalks, cut into 1 cm (½ inch) dice; 2 tablespoons olive oil; 150 g (5½ oz/¾ cup) dried cannellini beans; 1 large brown onion, chopped; extra virgin olive oil, for drizzling; finely grated parmesan cheese, to serve; 650 g (1 lb 7 oz) large waxy potatoes, peeled and cut into 1.5 cm (⅝ inch) dice; 1 tablespoon thyme leaves; 400 g (14 oz) tin chopped tomatoes; 2 carrots, cut into 1 cm (½ inch) dice

Preparation info

Serves
7–8

Difficulty
Medium
Ready in
7 hr

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

This soup uses dried beans, which must be soaked for at least 8 hours or overnight before the soup can be cooked. Ribollita is a traditional hearty Tuscan soup that includes bread and green vegetables.

Ingredients

150 g (5½ oz/¾ cup) dried cannellini beans
2

Method

Soak the beans for 8 hours or overnight in plenty of cold water. Drain the beans, discarding the water, then place in a large saucepan. Cover with fresh water and bring to the boil. Boil rapidly for 10 minutes. Rinse the beans and drain again.

Heat the olive oil in the insert pan of a slow cooker or a large frying pan over low heat. Add the onion, carrot and celery and cook for 8 minute