Slow cooker ribollita is a hearty, Tuscan inspired soup that brings the comforting flavors of Italy right to your crockpot. This easy soup is made with simple vegetables, white beans, kale, and day-old bread. Everything simmers together low and slow with the stale bread soaking up the broth, giving the soup a thick texture. Instructions to make this ribollita recipe in the Instant Pot are also included.
Ingredients For Slow Cooker Ribollita
- Canned Whole Tomatoes
- Canned White Beans
- Carrot
- Onion
- Celery
- Garlic
- Kale
- Day-old, Stale Bread
- Vegetable or Chicken Broth
- Seasonings: Italian seasoning, salt, pepper
- Parmesan Rind (optional)
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How To Make Ribollita In The Slow Cooker
Slow Cooker
- Add the canned whole tomatoes with the juices to the slow cooker. Mash the whole tomatoes with clean hands or a tomato masher. Add all of the remaining ingredients except the kale and bread. Stir to mix well.
- Cook HIGH for 2 to 3 hours or LOW 4 to 6.
- Stir in the kale and bread. Cover and cook an additional 5 to 10 minutes. Remove the Parmesan rind before serving.
Instant Pot
- Add all the except the kale and bread to the Instant Pot.
- Close lid and seal valve. Set high pressure and cook for 25 minutes. When cooking time is complete, quick release the pressure.
- Open the lid and stir in the kale and bread. Turn off the Instant Pot. Place the cover back on. Let the soup sit for 5 to 10 minutes. Remove the Parmesan rind before serving.
FAQs & Tips
What is ribollita soup?
Ribollita (pronounced ree-bohl-LEE-tah) means reboiled in Italian. It is traditionally made by reheating leftover vegetable soup and adding bread to make it heartier. It’s a soup that you can make your own by using ingredients you have on hand however the usual ingredients include leftover bread, white beans, kale, and vegetables like carrots, celery, onion, and sometimes potatoes. This ribollita is even better the nexy day!
Is ribollita the same thing as minestrone soup?
No but it’s close! A traditional way to make a ribollita is to actually use leftover minestrone soup and add bread to it.
What type of white beans should you use?
I use cannellini beans but other suggestions include great Northern beans or navy beans. This recipe calls for canned beans that are drained and rinsed before adding to the crockpot.
What type of bread should you use?
Rustic, crusty bread works best however you can technically use any type of bread. Make sure the bread is at least a day or two old so it holds up in the broth without becoming too mushy.
Do you have to use canned tomatoes?
You do not. If you want to use fresh tomatoes, use fresh. Crush the whole tomatoes by hand or break them apart with a spoon in the slow cooker. This creates a more rustic texture.
Can you add other vegetable to the recipe?
Yes. It’s encouraged! Use the vegetables that you have or like.
Is the Parmesan rind necessary?
Nope! It’s listed as optional.
Is this vegan?
This crockpot ribollita recipe is not vegan due to the Parmesan rind. To make this a vegan soup, simply omit it…and be sure to use vegetable broth!
How do you store leftovers?
Store leftover slow cooker ribollita in the refrigerator for up to 4 days.
What size slow cooker did you use?
I use a 6-quart slow cooker or Instant Pot for this recipe.
Italian Inspired Soup Recipes
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Vegetable Tortellini
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Italian Wedding Soup
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Tuscan Sausage White Bean
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Chicken Gnocchi
-
Meatball Tortellini
-
Zuppa Toscana
-
Minestrone
Slow Cooker Ribollita
Slow cooker ribollita is a hearty, Tuscan inspired soup that brings the comforting flavors of Italy right to your crockpot. This easy soup is made with simple vegetables, white beans, kale, and day-old bread. Everything simmers together low and slow with the stale bread soaks up the broth, giving the soup a thick texture. Ribollita a great way to use up the veggies in your refrigerator and any leftover bread. Instructions to make this ribollita recipe in the Instant Pot are also included.
Ingredients
- 28 ounces canned, peeled whole tomatoes
- 1 large carrot, diced
- 1/2 cup onion, diced
- 2 celery ribs, sliced
- 2 garlic cloves, minced
- 2 15-ounce canned white beans, rinsed and drained
- 1 tablespoon Italian seasoning or another dried herb like parsley
- 1 1/2 teaspoons salt (or more)
- 1/2 teaspoon pepper
- 1 bunch kale, chopped
- 4 cups vegetable or low-sodium chicken broth
- 1 cup bread (day-old)
- 1 Parmesan rind (optional)
Instructions
Slow Cooker
- Add the canned whole tomatoes with the juices to the slow cooker. Mash the whole tomatoes with clean hands, spoon, or a tomato masher. Add all of the remaining ingredients except the kale and bread. Stir to mix well.
- Cook on HIGH for 2 to 3 hours or LOW 4 to 6.
- Stir in the kale and bread. Cover and cook an additional 5 to 10 minutes. Remove the Parmesan rind before serving.
Instant Pot
- Add all the except the kale and bread to the Instant Pot.
- Close lid and seal valve. Set high pressure and cook for 25 minutes. When cooking time is complete, quick release the pressure.
- Open the lid and stir in the kale and bread. Turn off the Instant Pot. Place the cover back on. Let the soup sit for 5 to 10 minutes. Remove the Parmesan rind before serving.
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