Ribollita in Slow Cooker for a truly unique flavor, the vegetables cooked with the low-temperature and slow-cooking method gain an ancient flavor like those our grandmothers used to make, with soups in terracotta pots cooked over the fireplace all afternoon until dinner. I had previously prepared the Tuscan Ribollita, delicious and laborious, it’s always worth the effort to spend a whole morning preparing it, but I must say this one surpassed it by far in goodness.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 50 Minutes
- Portions: 10
- Cooking methods: Slow Cooking
- Cuisine: Regional Italian
- Region: Tuscany
- Seasonality: Autumn, Winter
- Energy 159.23 (Kcal)
- Carbohydrates 27.31 (g) of which sugars 5.14 (g)
- Proteins 6.15 (g)
- Fat 4.21 (g) of which saturated 0.60 (g)of which unsaturated 0.17 (g)
- Fibers 6.33 (g)
- Sodium 683.75 (mg)
Indicative values for a portion of 280 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3.5 oz Fagiolina del Trasimeno
- 1 stalk celery
- 1 carrot
- 1 onion
- 8.5 cups water
- 1 tsp salt
- 17.5 oz black cabbage
- 26.5 oz savoy cabbage
- 1 shallot
- 1 onion
- 1 oz leek
- 1 carrot
- 1 stalk celery
- 17.5 oz potatoes
- 3 tbsp extra virgin olive oil
- 2 tsp salt
- 8.75 oz tomato pulp
Tools
- Slow cooker
- Pan
- Chopper
Steps
With two liters of water, the purgatory beans soaked the night before, the carrot, the onion, and the celery, I prepare 1.7 liters of broth. One hundred grams of beans after a night of soaking become 200 grams.
In the pan with oil, I brown the aromatics: onion, carrot, celery, leek, and shallot, all cut super fine, I helped myself with the pull cord chopper.
After washing the black cabbage and savoy cabbage well, I cut them into pieces and let them drain.
In the now browned sauté, I add the tomato pulp.
I add the chopped black cabbage and savoy cabbage,
I also add the peeled and diced potatoes and the beans, remember to set aside one cup.
I filtered the bean broth and I put the vegetables from the cooking
in the chopper along with the saved cup of beans
I chopped it all
and added to the rest in the Slow Cooker.
I started the Slow Cooker on Low (which requires longer cooking times) and set the timer for 8 hours.
This is how my ribollita in the Slow Cooker looks when it’s ready.
If you wish, you can add some hot chili pepper and a dash of raw EVO oil.
