Slow Cooker Ribollita

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

डाउनलोड
डाउनलोड
लेख पीडीएफ डाउनलोड हो गया है
साझा करें
साझा करें
लेख का लिंक क्लिपबोर्ड पर कॉपी किया गया
Language
Language
चर्चा
ऑडियो संस्करण
Google पर पसंदीदा स्रोतों में जोड़ें

This slow cooker ribollita is a wonderful version of the classic Tuscan bread soup, offering a deep, savoury flavour that develops beautifully over several hours. By using dried cannellini beans and a medley of fresh vegetables including butternut squash and cavolo nero, you create a rustic, protein-rich meal that is both filling and nutritious. It is the ultimate vegetarian comfort food, designed to be enjoyed when the weather turns chilly and you crave something substantial yet wholesome.

Preparing this dish in a slow cooker allows the herbs and garlic to thoroughly infuse the broth, while the addition of toasted country bread at the end creates that signature thick, stew-like texture. It is an excellent choice for a healthy family supper or for batch cooking over the weekend. Simply serve with a final flourish of nutty Parmigiano-Reggiano and a drizzle of high-quality extra-virgin olive oil for a truly authentic Italian experience at home.

Ingredients for Slow Cooker Ribollita

450g dried cannellini beans
2 बड़े चम्मच अतिरिक्त कुंवारी जैतून का तेल
1 large sweet onion, small-diced
कोशेर नमक
2 large carrots, small-diced
3 celery stalks, small-diced
1/2 large butternut squash, peeled and small-diced (300g )
1 head garlic, cloves separated, peeled, and thinly sliced
1 (800g) can San Marzano tomatoes, drained
Bouquet garni: 2 bay leaves plus a couple sprigs each of fresh sage, oregano, flat-leaf parsley, and thyme, tied together with twine
1 tablespoon crushed red pepper flakes
450g cavolo nero (a.k.a. dinosaur kale or Tuscan kale), leaves torn into small pieces, stems finely minced
450g torn country bread, toasted
170g finely grated Parmigiano-Reggiano cheese
6-quart (or larger) slow cooker

How to make Slow Cooker Ribollita

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 tablespoons 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 tablespoons red pepper flakes. Stir the soup well, season with more salt to taste, and serve with the remaining Parmigiano-Reggiano sprinkled on top.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.