Slow-Cooker Ribollita

Name: Slow-Cooker Ribollita
Prep time: 7 h 20 min
Cook time: 7 h 20 min
Total time: 7 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 3 mediums carrots, roughly chopped; 3 stalks celery, roughly chopped; 5 slices thick slices crusty bread; 202 grams dried cannellini beans, picked over and rinsed; 15 grams chopped fresh parsley leaves; 3 cloves garlic, sliced; 210 grams 1/4 small head green cabbage, sliced (about; 4 servings Kosher salt and freshly ground pepper; 3 Tbsps extra-virgin olive oil, plus more for drizzling; 113 grams pancetta, diced; 50 milliliters grated parmesan cheese, plus a 2-inch piece of the rind; 66 milliliters tomato paste

Slow-Cooker Ribollitan is a main course that serves 4. This recipe covers 42% of your daily requirements of vitamins and minerals. One serving contains 704 calories, 30g of protein, and 28g of fat. A mixture of tomato paste, kosher salt and pepper, garlic, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 7 hours and 20 minutes.

Instructions

Combine the carrots, celery, cabbage, pancetta, beans, tomato paste, parmesan rind, 1 teaspoon salt, 1/2 teaspoon pepper and 7 cups water in a 5-to-6-quart slow cooker. Cover and cook on low, 7 to 8 hours. Leave 1 slice of bread at room temperature to dry out slightly.

Ingredients you will need

Tomato Paste

Pancetta

Parmesan

Cabbage

Carrot

Celery

Pepper

Beans

Bread

Water

Salt

Equipment you will use

Slow Cooker

Before serving, add the stale bread to the slow cooker. Cover and continue to cook, about 10 minutes. Stir the soup well, then add the grated parmesan and parsley. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Parmesan

Parsley

Bread

Soup

Equipment you will use

Slow Cooker

Meanwhile, preheat the broiler.

Equipment you will use

Broiler

Spread the remaining 4 bread slices on a baking sheet and drizzle with olive oil. Broil until golden, 1 to 2 minutes per side.

Ingredients you will need

Olive Oil

Spread

Bread

Equipment you will use

Baking Sheet

Place a slice in each bowl.

Equipment you will use

Bowl

Heat 3 tablespoons olive oil and the garlic in a medium skillet over medium-high heat. Cook, swirling the pan frequently, until the garlic is golden brown, about 3 minutes. Stir the garlic and oil into the soup. Ladle the soup over the bread in the bowls.

Ingredients you will need

Olive Oil

Garlic