Ribollita

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

Europe
Italy
Mediterranean
Soup
Tuscany
Vegetarian

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