Ribolitta (Tuscan Bean Soup) Recipe

Upload a Photo

Ready in: > 5 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 8

Ingredients:
1 leek, washed and chopped (white and light green parts)
1 onion, peeled and chopped
1 carrot, peeled and chopped
2 stalks celery, finely chopped
2 zucchinis, chopped
1/2 head savoy cabbage, finely shredded
2 cloves garlic, crushed
2 potatoes, peeled and chopped
6 cups vegetable stock
1 can (14 oz size) chopped tomatoes with juice
1 cup cooked cannelini beans, rinsed and drained
2 sprigs fresh thyme
3 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
Salt and freshly ground black pepper
8 thick slices of Italian bread

Turn this recipe into a puzzle! [click]

Directions:

Place all the ingredients in the slow cooker except the bread. Mix until well combined.

Cover and cook on LOW for 6-7 hours or until vegetables are soft.

Remove the sprig of thyme. If desired, blend with handblender for a smoother texture.

Place one slice of bread in the bottom of each soup bowl and ladle the soup into the bowls allowing the bread to soak up the soup.

Serve garnished with fresh parsley

This recipe from CDKitchen for Ribolitta (Tuscan Bean Soup) serves/makes 8