Slow Cooker Ribollita

Name: Slow Cooker Ribollita
Total time: 19 h 20 min
Yield: 8 servings
Ingredients: 1 pound dried cannellini beans; 2 tablespoons extra-virgin olive oil; 1 large sweet onion; 1 tablespoon Kosher salt; 2 large carrots; 3 stalks celery; ½ large butternut squash; 1 head garlic; 1 can San Marzano tomatoes; 1 bunch bouquet garni; 1 tablespoon crushed red pepper flakes; 1 pound cavolo nero; 3 cups torn country bread; 1½ cups Parmigiano-Reggiano cheese; 6 quart slow cooker

A hearty Tuscan soup made with cannellini beans, vegetables, kale, and crusty bread, slowly simmered to perfection. This traditional Italian soup transforms humble ingredients into a rich, comforting meal.

8 servings

19 hr 20 min

Published October 4, 2025

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Ingredients

•1 pound dried cannellini beans
•2 tablespoons extra-virgin olive oil
•1 large sweet onion
•1 tablespoon Kosher salt
•2 large carrots
•3 stalks celery
•½ large butternut squash
•1 head garlic
•1 can San Marzano tomatoes
•1 bunch bouquet garni
•1 tablespoon crushed red pepper flakes
•1 pound cavolo nero
•3 cups torn country bread
•1½ cups Parmigiano-Reggiano cheese
•6 quart slow cooker

Cooking Instructions

1.
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.
720 min
2.
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.
240 min
3.
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.
190 min
4.
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.
10 min

Ingredients

•1 pound dried cannellini beans

•2 tablespoons extra-virgin olive oil

•1 large sweet onion

•1 tablespoon Kosher salt

•2 large carrots

•3 stalks celery

•½ large butternut squash

•1 head garlic

•1 can San Marzano tomatoes

•1 bunch bouquet garni

•1 tablespoon crushed red pepper flakes

•1 pound cavolo nero

•3 cups torn country bread

•1½ cups Parmigiano-Reggiano cheese

•6 quart slow cooker

Cooking Instructions

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.

720 min

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.

240 min

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.

190 min

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.

10 min