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Slow Cooker Ribolitta (Tuscan Bean Soup)
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- #55655
serves/makes:
ready in:
over 5 hrs
over 5 hrs
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 ounce 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
freshly ground black pepper
8 slices thick Italian bread
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 hand blender 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.
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crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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