Preparation info

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Appears in

Slow Cook Modern

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.


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



    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) water. Cover and cook on low for 8 hours.


    Turn the cooker to high. Fold in the bread and tomatoes. Season the soup with salt and plenty of pepper, cover, and cook until the bread and tomatoes have broken down somewhat and the bread has thickened the soup, about 15 minutes. Serve.