Slow Cooker Ribollita
Ribollita is a heartier version of minestrone, thickened with bread and redolent with garlic. It's delicious fresh or as leftovers; reheating it in a pan with olive oil creates a crispy, almost pancake-like texture. This recipe is inspired by a memorable meal at Delfina in San Francisco.
Ribollita is a heartier version of minestrone, thickened with bread and redolent with garlic. It's delicious fresh or as leftovers; reheating it in a pan with olive oil creates a crispy, almost pancake-like texture. This recipe is inspired by a memorable meal at Delfina in San Francisco.
- kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon crushed red pepper flakes
- 1 pound dried cannellini beans
- 1 large sweet onion, small-diced
- 2 large carrots, small-diced
- 3 celery stalks, small-diced
- 1/2 large butternut squash, peeled and small-diced (2 cups)
- 1 head garlic, cloves separated, peeled, and thinly sliced
- 1 (28-ounce) can san marzano tomatoes, drained
- bouquet garni: 2 bay leaves plus a couple sprigs each of fresh sage, oregano, flat-leaf parsley, and thyme, tied together with twine
- 1 pound cavolo nero (a.k.a. dinosaur kale or tuscan kale), leaves torn into small pieces, stems finely minced
- 3 cups torn country bread, toasted
- 1 1/2 cups finely grated parmigiano-reggiano cheese
- 6-quart (or larger) slow cooker
- Carbohydrate 64 g(21%)
- Cholesterol 14 mg(5%)
- Fat 11 g(17%)
- Fiber 15 g(58%)
- Protein 27 g(54%)
- Saturated Fat 4 g(21%)
- Sodium 900 mg(38%)
- Calories 441
Step-by-step
- Place the beans in a large bowl and add cold water to cover by 3 inches. Cover the bowl and soak the beans in the refrigerator overnight.
- The next day, pour the beans and their soaking liquid into a slow cooker. Add enough fresh water to cover the beans by 2 inches, cover with the lid, and cook on the high setting for 4 hours.
- Place a very large sauté pan over medium heat. Add the olive oil, and when the oil shimmers, add the onion. Season with salt and cook for 5 minutes, stirring every minute or so, until softened. Add the carrots, celery, butternut squash, and garlic, and cook for 5 more minutes, until starting to soften. Transfer the vegetables to the slow cooker.
- Add the tomatoes, crushing each one in your hand as you add it. Add the bouquet garni, 1 tablespoon salt, and 1/2 tablespoon of the red pepper flakes. Cook on the low setting for 3 hours.
- Uncover the slow cooker, remove the bouquet garni, and add the kale, bread, 1 cup of the Parmigiano-Reggiano, and the remaining 1/2 tablespoon red pepper flakes. Stir the soup well, season with more salt to taste, and serve with the remaining Parmigiano-Reggiano sprinkled on top.
My Unexpected Culinary Adventure: Slow Cooker Ribollita
As a busy professional woman, juggling demanding work projects and a desire to maintain a healthy lifestyle, I often find myself searching for quick and nourishing meal solutions. That's where the magic of the slow cooker comes in. Recently, I discovered a recipe that perfectly embodies this balance of convenience and flavor: Slow Cooker Ribollita. This hearty Italian soup, reminiscent of a richer minestrone, exceeded my expectations, becoming a regular in my weeknight rotation.
The process itself is remarkably straightforward. The beauty of this slow cooker recipe lies in its simplicity and minimal hands-on time. The initial steps involved soaking the beans, a crucial step for achieving a perfectly tender texture, which I found surprisingly simple to do the night before, preparing the soup almost entirely in advance. This was perfect for me as I started prepping early before a hectic work day, only to find a delicious wholesome meal waiting for me.
What truly sets this Ribollita apart is its incredible depth of flavor. The combination of cannellini beans, a medley of vegetables including carrots, celery, and butternut squash, and the aromatic bouquet garni creates a symphony of tastes that dances on your palate. The addition of kale adds a welcome boost of nutrients and a pleasant earthiness, perfectly balancing the richness of the other ingredients. I’ve even experimented with adding different greens in the past, each time receiving a delightfully unique result. This soup is definitely a blank canvas to build on!
But it’s not just the taste that impressed me; the texture was equally delightful. The bread, toasted before being added to the soup, lends a wonderful heartiness, creating a satisfyingly thick and creamy consistency. I found the perfect balance in my personal taste by toasting just a tad longer, making the texture even better. And the final touch of Parmigiano-Reggiano cheese adds a salty, umami richness that elevates the entire dish to another level. This isn't just a simple soup; it's an experience. A wholesome, comforting, and utterly delicious experience.
However, what truly impressed me about this recipe is its versatility. It's perfect for a cozy weeknight dinner, but it also holds up remarkably well as leftovers. In fact, I find that the flavors meld even more beautifully when reheated the next day, a perfect example of a meal that only gets better with time. The leftovers were so good I took some to work for lunch.
This Slow Cooker Ribollita recipe has quickly become a staple in my culinary repertoire. It's the epitome of a perfect weeknight meal, offering convenience without sacrificing flavor or nutrition. If you're looking for a delicious, hearty, and surprisingly easy soup to add to your culinary arsenal, I wholeheartedly recommend giving this one a try. You won't be disappointed.
The slow cooker has become my secret weapon in the kitchen, helping me navigate the challenges of a busy lifestyle while still enjoying homemade, healthy meals. It allows for effortless meal preparation, freeing up my time and energy to focus on other important aspects of my life. And this soup? It’s a testament to the power of simplicity and the joy of good food, well-prepared. Every bite is a reminder that even amidst a demanding schedule, taking the time to nourish yourself with delicious, wholesome meals is an act of self-care that’s worth every minute.
