Slow Cooker Ribollita

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

This slow cooker ribollita is a wonderful version of the classic Tuscan bread soup, offering a deep, savoury flavour that develops beautifully over several hours. By using dried cannellini beans and a medley of fresh vegetables including butternut squash and cavolo nero, you create a rustic, protein-rich meal that is both filling and nutritious. It is the ultimate vegetarian comfort food, designed to be enjoyed when the weather turns chilly and you crave something substantial yet wholesome.

Preparing this dish in a slow cooker allows the herbs and garlic to thoroughly infuse the broth, while the addition of toasted country bread at the end creates that signature thick, stew-like texture. It is an excellent choice for a healthy family supper or for batch cooking over the weekend. Simply serve with a final flourish of nutty Parmigiano-Reggiano and a drizzle of high-quality extra-virgin olive oil for a truly authentic Italian experience at home.

Ingredients for Slow Cooker Ribollita

450g dried cannellini beans
2 כפות שמן זית כתית מעולה
1 large sweet onion, small-diced
מלח כשר
2 large carrots, small-diced
3 celery stalks, small-diced
1/2 large butternut squash, peeled and small-diced (300g )
1 head garlic, cloves separated, peeled, and thinly sliced
1 (800g) 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 tablespoon crushed red pepper flakes
450g cavolo nero (a.k.a. dinosaur kale or Tuscan kale), leaves torn into small pieces, stems finely minced
450g torn country bread, toasted
170g finely grated Parmigiano-Reggiano cheese
6-quart (or larger) slow cooker

How to make Slow Cooker Ribollita

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 tablespoons 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 tablespoons red pepper flakes. Stir the soup well, season with more salt to taste, and serve with the remaining Parmigiano-Reggiano sprinkled on top.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.