Tuscan Ribollita
This flavorful Tuscan-style bean soup is hearty, comforting, and perfect for chilly evenings. The combination of tender cannellini beans, vibrant vegetables, and fragrant herbs creates a delicious and satisfying dish that will warm you up from the inside out. Served with crusty bread, this slow-cooked soup is a delightful meal that the whole family will enjoy.
— Constant Cookbook
Ingredients
- 1 lb. dried cannellini beans, picked over
- 1/4 cup olive oil, plus more for drizzling
- 2 yellow onions, chopped
- 2 garlic cloves, minced
- 1/4 cup tomato paste
- 8 cups vegetable or chicken broth
- 1 bunch kale or savoy cabbage, about 1 lb., coarsely chopped
- 4 carrots, coarsely chopped
- 2 celery stalks, coarsely chopped
- 1 Tbs. minced fresh thyme
- 2 tsp. salt, plus more, to taste
- 1 tsp. freshly ground pepper, plus more, to taste
- 3 cups cubed day-old country bread
Instructions
- <b>Soak the beans</b>
- In a large bowl, soak the beans in cold water to cover for at least 8 hours or up to overnight. Alternatively, put the beans in a large saucepan with cold water to cover. Bring to a boil over high heat. Remove from the heat and let stand, covered, for 1 hour. Drain the beans and set aside.
- <b>Make the broth </b>
- In a fry pan over medium heat, warm the 1/4 cup olive oil. Add the onions and garlic and saut&#233; until softened, about 5 minutes. Add the tomato paste and saut&#233; until it darkens, about 2 minutes more. Pour in the broth, increase the heat to high and bring to a boil. Remove from the heat.
- <b>Cook the soup</b>
- Put the drained beans, kale, carrots, celery and thyme in a slow cooker and sprinkle with the 2 tsp. salt and the 1 tsp. pepper. Pour in the broth mixture. Cover and cook on high for 4 hours or on low for 8 hours according to the manufacturer&rsquo;s instructions. About 10 minutes before the soup is ready, stir in the bread cubes, cover and continue cooking. When the soup is ready, adjust the seasoning with salt and pepper. Ladle the soup into warmed bowls and serve immediately, passing olive oil at the table for drizzling. Serves 6 to 8.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Slow Cooker,</i> by Norman Kolpas (Oxmoor House, 2007).
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