Slow Cooker Ribollita

Ingredients

• •1 pound dried cannellini beans
• •2 tablespoons extra-virgin olive oil
• •1 large sweet onion
• •1 tablespoon Kosher salt
• •2 large carrots
• •3 stalks celery
• •½ large butternut squash
• •1 head garlic
• •1 can San Marzano tomatoes
• •1 bunch bouquet garni
• •1 tablespoon crushed red pepper flakes
• •1 pound cavolo nero
• •3 cups torn country bread
• •1½ cups Parmigiano-Reggiano cheese
• •6 quart slow cooker

Cooking Instructions

1. 1.

   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.

   720 min

2. 2.

   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.

   240 min

3. 3.

   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 tablespoon of the red pepper flakes. Cook on the low setting for 3 hours.

   190 min

4. 4.

   Uncover the slow cooker, remove the bouquet garni, and add the kale, bread, 1 cup of the Parmigiano-Reggiano, and the remaining 1/2 tablespoon red pepper flakes. Stir the soup well, season with more salt to taste, and serve with the remaining Parmigiano-Reggiano sprinkled on top.

   10 min