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Home Recipes
Soup

Slow Cooker Ribollita

This Tuscan classic is all about making use of what you’ve got. Note the use of parmesan rind for thrift; it adds incomparable flavor to the pot.

Ingredients :

    ¼ cup plus 2 tablespoons extra-virgin olive oil, plus more for serving
    1 onion, finely chopped
    3 cloves garlic, minced
    ½ teaspoon red-pepper flakes
    1 bunch lacinato kale, stems removed, leaves cut into ½-inch ribbons (4 cups)
    2 medium zucchini, quartered lengthwise and cut into ½-inch slices
    1 large tomato, finely chopped
    1 cup fresh or frozen shelled cranberry beans
    1 ½ cups boiling water
    Kosher salt and freshly ground black pepper
    2 slices country bread
    Finely grated Parmigiano-Reggiano, for serving

Direction :

    Preheat a 4-quart slow cooker. Heat 2 tablespoons oil in a large skillet over high. Add onion, garlic, and red-pepper flakes and cook until softened, about5 minutes. Add kale and cookuntil just wilted, 5 minutes. Transferto slow cooker.
    Add 1 tablespoon oil to skillet, then add zucchini and cook over high until lightly browned, 3 to 4 minutes. Transfer zucchini to slow cooker along with tomato, beans, and boiling water; season with salt and pepper. Cover and cook on high until beans are tender, 3 hours (or on low 6 hours).
    Heat remaining 3 tablespoons oil in a large skillet. Add bread and cook over medium, turning once or twice, until golden and crisp, 5 to 6 minutes. Let cool slightly, then tear into pieces; stir into stew in slow cooker. Coverand cook on high until thick, 1 hour more (or on low 2 hours more). Season with salt and pepper; serve, topped with grated cheese and drizzled with oil.

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681 Parkway Street, El Centro, California(CA), 92243

info@saucydelights.com

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+1 980 333 4817

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