SLOW COOKER RIBOLLITA WITH SMOKED MOZZARELLA TOASTS
This classic Italian vegetable soup is a wonderful way to use up stale bread and leftover vegetables - and can be prepared in a pot, in a pressure cooker, or in a slow cooker. With the exception of sliced sandwich bread (which is too flimsy), any crusty bread will work here: sourdough, ciabatta, multigrain and so on. (Since you're toasting it, it's not necessary for the bread to be stale, but it certainly can be.) The olive-oil-rich sautéed vegetables melt into the soup as it simmers, but you can throw in other leftover cooked vegetables at the end, with the greens.
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Heat the oil in a large Dutch oven or skillet over medium. Add the onion, season with salt, and cook, stirring occasionally, until limp and translucent, 6 to 8 minutes. Add the leek, celery and fennel, season with salt, and cook, stirring occasionally, until softened and fragrant, about 8 minutes. Add the chopped garlic, bay leaves, red-pepper flakes and white wine; season generously with black pepper. Stir well and let the wine come to a simmer before turning off the heat.
- Scrape the mixture into a 6- to 8-quart slow cooker. Add the stock, beans, tomatoes, thyme, rosemary and lemon juice. Cook until the beans are tender and creamy, about 6 hours on high or 12 hours on low.
- Before serving, remove and discard the bay leaves and herb sprigs. Switch the slow cooker to high (if it's not already), and stir in the greens and vinegar.
- Let the greens cook while you make the toasts: Turn on your broiler. Rub the bread slices with the halved garlic and drizzle them with olive oil. Position a rack 6 inches from the broiler, then toast sliced bread under the broiler until very light golden, 1 to 2 minutes. Add 1 slice of mozzarella to each toast and broil until softened and browned in spots. Taste the soup and season to taste with salt and pepper.
- Divide the soup among bowls and add a mozzarella toast to each bowl. Garnish with the reserved fennel fronds, and additional black pepper or red-pepper flakes, if desired.
SLOW-COOKER RIBOLLITA
Meaning reboiled in Italian, this hearty vegetarian soup lives up to its name. It's just as delicious on the day it's made as it is reheated. This recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Preheat a 4-quart slow cooker. Heat 2 tablespoons oil in a large skillet over high. Add onion, garlic, and red-pepper flakes and cook until softened, about5 minutes. Add kale and cookuntil just wilted, 5 minutes. Transferto slow cooker.
- Add 1 tablespoon oil to skillet, then add zucchini and cook over high until lightly browned, 3 to 4 minutes. Transfer zucchini to slow cooker along with tomato, beans, and boiling water; season with salt and pepper. Cover and cook on high until beans are tender, 3 hours (or on low 6 hours).
- Heat remaining 3 tablespoons oil in a large skillet. Add bread and cook over medium, turning once or twice, until golden and crisp, 5 to 6 minutes. Let cool slightly, then tear into pieces; stir into stew in slow cooker. Coverand cook on high until thick, 1 hour more (or on low 2 hours more). Season with salt and pepper; serve, topped with grated cheese and drizzled with oil.
RIBOLLITA
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, pancetta, minced garlic, salt, and pepper. Cook until the onion is golden brown and the pancetta is crisp, about 7 minutes. Add tomato paste and stir until dissolved. Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add the spinach, beans, herbs, stock, bay leaf, and Parmesan rind. Bring the soup to a boil, reduce heat and simmer for 30 minutes.
- Meanwhile, preheat the oven to 350 degrees F.
- Drizzle the ciabatta halves with olive oil. Toast until golden brown, about 5 minutes. Remove from the oven and rub the top of the toasts with the whole garlic clove. Place the toasts in the serving bowls and ladle the soup over the toasts. Sprinkle with Parmesan and serve immediately.
SLOW COOKER RIBOLLITA
Ribollita is like a heartier version of minestrone, thickened with bread and redolent with garlic. It is a beautiful soup when it's fresh from the pot, but it is also perhaps the most noble of leftovers.
Provided by Hugh Acheson
Yield 8 servings
Number Of Ingredients 16
Steps:
- 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.
- 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.
- 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.
- 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.
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