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Ribollita, Slow-Cooker Style

Ribollita, Slow-Cooker Style

4 medium carrots, rough chop
4 celery stalks, rough chop
3 c. sliced green cabbage
6 oz. pancetta, diced
1 c. dried cannellini beans, picked over and rinsed
¼ c. tomato paste
½ c. grated parmesan cheese, plus 2” piece of the rind
Salt, black pepper
5 thick slices of crusty bread
¼ c. chopped fresh parsley
3 T. extra virgin olive oil, plus more for drizzling
2 T. minced garlic

  1. Combine carrots, celery, cabbage, pancetta, beans, tomato paste, parmesan rind, salt, pepper and 7 c. of water to a 6 quart crock pot.
  2. Cover and cook on LOW 7-8 hours.
  3. Leave 1 slice of bread at room temperature to dry out slightly.
  4. Before serving, add stale bread to crock pot.
  5. Cover and continue to cook, about 10 minutes.
  6. Stir soup well, add grated parmesan cheese and parsley. Season to taste.
  7. Preheat broiler.
  8. Spread remaining 4 bread slices on a baking sheet and drizzle with olive oil.
  9. Broil until golden on both sides.
  10. Place each slice in a bowl.
  11. Heat 3 T. of olive oil and garlic in a medium skillet. Cook, swirling the pan frequently, until the garlic is golden brown.
  12. Stir the garlic and oil into soup.
  13. Ladle soup over the bread in the bowls.
    *Place extra grated parmesan cheese in a bowl, optional.
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