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Slow Cooker Ribollita

overhead shot of cooked ribollita in a white bowl with a slice of bread and garnished with grated Parmesan cheese on top
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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

Units Scale
  • 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

  1. 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.
  2. Cook on HIGH for 2 to 3 hours or LOW 4 to 6.
  3. Stir in the kale and bread. Cover and cook an additional 5 to 10 minutes. Remove the Parmesan rind before serving.

Instant Pot

  1. Add all the except the kale and bread to the Instant Pot.
  2. Close lid and seal valve. Set high pressure and cook for 25 minutes. When cooking time is complete, quick release the pressure.
  3. 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.

Find it online: https://fitslowcookerqueen.com/slow-cooker-ribollita/

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