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Slow Cooker Recipes > Soup Recipes

Slow Cooker Recipe

Ribollita

Ribollita

Ribollita is rated 4.0 / 5 based on 3 votes.

Print Recipe
Preparation time:
Slow Cooker Size 4L+
Serves: 6
Cooking time:

The ingredients are mixed to perfection to achieve great taste. With just simple preparation your soup is good to go!

Ingredients

  • 10 oz (280g) all-purpose potatoes cut into 1 cm ( inches) dice
  • 7 oz (200g) crusty bread cut into small chunks
  • 30oz (850g) tinned cannellini beans drained and rinsed
  • 15 oz (400g) chopped tomatoes
  • 4 cups chicken stock
  • 2 tablespoons extra virgin olive oil
  • 1 celery sliced thinly
  • 1 garlic cloves crushed
  • 1 carrot diced
  • cabbage shredded
  • cup grated Parmesan cheese

Steps:

  • In a bowl of a food processor, process the tomatoes and half the cannellini beans.
  • Process until smooth.
  • Pour into the slow cooker.
  • Add the beans, carrot, cabbage, garlic, potato, tomato paste, tomato puree, olive oil and stock.
  • Stir.
  • Cover and cook for 4 hours on High.
  • Add the bread chunks, Parmesan cheese and cannellini beans.
  • Stir and cook for another 5 minutes.
  • Serve.
  • Recipe End

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