Name: Ribollita
Ingredients: 2 large carrots, cut into ½-inch (12-mm) pieces; 8 ounces (255 g) dried white beans; 8 ounces (255 g) dried cranberry beans; 2 ribs celery with leaves, cut into ½-inch (12-mm) pieces; 1 large sprig fresh rosemary; 1 Yukon Gold or peeled russet potato, diced; 2 tomatoes, chopped; ½ onion, diced; 2 cups (140 g) cubed crusty bread; 2 cloves garlic, crushed; Salt and freshly ground black pepper

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

Here again I’m lucky to have the opportunity to improve on a recipe I developed for my first slow cooker book. This ribollita, a traditional Italian bread soup, is much less fussy and more aggressively flavorful—don’t skimp on the black pepper.

Ingredients

8 ounces (255 g) dried white beans
8 ounces (255

Method

Morning

Rinse the white and cranberry beans in a sieve under running water. Dump them into the slow cooker and add the carrots, celery, potato, onion, garlic, rosemary, and 8 cups (2 L