Slow Cooker Ribollita

Ingredients for Slow Cooker Ribollita

• 450g dried cannellini beans

• 2 matskedar extra jungfruolivolja

• 1 large sweet onion, small-diced

• Koshersalt

• 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.

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