Ingredients with Measurements:
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 bunch kale, chopped
- 1/2 loaf of stale bread, torn into pieces
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a slow cooker, combine the onion, carrots, celery, garlic, diced tomatoes, cannellini beans, vegetable broth, thyme, oregano, basil, salt, and black pepper.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
3. Add the chopped kale and torn bread to the slow cooker. Stir to combine.
4. Cover and cook on high for an additional 30 minutes or until the kale is wilted and the bread is soft.
5. Stir in the grated Parmesan cheese.
6. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 6-8 hours on low or 3-4 hours on high
Temperature:
- Low or high setting on slow cooker
Serving size:
- 6 servings
Nutritional information:
- Calories: 190
- Fat: 3g
- Carbohydrates: 34g
- Protein: 10g
- Fiber: 8g
Substitutions for ingredients:
- Instead of cannellini beans, you can use any other white beans.
- Instead of kale, you can use spinach or Swiss chard.
- Instead of vegetable broth, you can use chicken or beef broth.
Variations:
- Add cooked Italian sausage or ground beef for a meatier version.
- Use different types of beans, such as chickpeas or kidney beans.
- Add diced potatoes or zucchini for extra veggies.
Tips and tricks:
- Use stale bread for a better texture.
- If you don't have a slow cooker, you can make this on the stove in a large pot.
- This soup can be frozen for up to 3 months.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat in the microwave or on the stove until heated through.
Presentation ideas:
- Serve in bowls with a sprinkle of Parmesan cheese on top.
Garnishes:
- Fresh parsley or basil leaves
Pairings:
- Crusty bread or garlic bread
Suggested side dishes:
- Caesar salad or Caprese salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Ribollita is a traditional Tuscan soup made with leftover bread and vegetables.
Flavor profiles:
- Hearty, savory, and comforting
Serving suggestions:
- Serve as a main dish for a vegetarian meal.
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Region: Italian