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Healthy slow cooker Tuscan bread soup recipe
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Prep Time:
20 minutes
Cook Time:
280 minutes
Total Time:
300 minutes
Try our Tuscan Ribollita, a hearty vegetarian bread soup cooked effortlessly in the slow cooker for a satisfying dinner.
Ingredients:
  • 9.20 gm olive oil
  • 1 brown onion, finely chopped
  • 2 carrots, peeled, chopped
  • 2 celery sticks, trimmed, chopped
  • 1 tsp fennel seeds
  • Pinch of dried chilli flakes
  • 400g can crushed tomatoes
  • 400g can Cannellini Beans, drained, rinsed
  • 1L (4 cups) vegetable liquid stock
  • Bouquet garni (4 fresh or dried bay leaves, 4 fresh sprigs thyme, 2 fresh sprigs rosemary)
  • 200g cavalo nero (Tuscan cabbage), stem removed, leaves shredded
  • 2 thick slices Italian bread (pane di casa), lightly toasted, torn into chunks
  • 40g (1/2cup) finely grated parmesan, (or vegetarian hard cheese) plus extra shaved, to serve
  • 1 lemon, juiced, zested
  • Finely chopped parsley, to serve
Instructions:
  • Preheat a 5L slow cooker on the Browning setting. Heat oil, then sauté onion, carrot, and celery until tender, about 5 minutes. Stir in garlic, fennel, and chili and cook for 1 minute. Add tomato, beans, stock, and bouquet garni. Season to taste, then switch cooker to High, cover, and cook for 3-4 hours until veggies are nearly tender.
  • Gently fold in cavalo nero, bread, and Parmesan. Cook covered on High for 30 minutes or until soup slightly thickens. Add lemon juice to taste. Serve garnished with parsley, lemon zest, and extra Parmesan.

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