Slow Cooker Ribollita

Name: Slow Cooker Ribollita
Yield: 8
Ingredients: 1 pound dried cannellini beans, rinsed and drained; 1 head garlic, halved horizontally and loose paper skin discarded; 1 sprigs fresh sage; 4 cups reduced-sodium chicken broth, vegetable broth, or water; 1 28 ounce can whole peeled tomatoes in puree, undrained, cut up; 6 tablespoons olive oil; Salt; Ground black pepper; 2/3 cup chopped pancetta (optional); 1 cup chopped onion (1 large); 1 cup chopped carrots (2 medium); 1 cup chopped celery (2 stalks); 2 teaspoons snipped fresh thyme or 1 teaspoon dried thyme, crushed; 2 cloves garlic, minced; 4 cups chopped kale or Swiss chard; 1 cup snipped fresh parsley; 8 slices Italian bread; 1 clove garlic; 1/2 cup freshly grated Parmesan cheese; Olive oil (optional)

Slow Cooker Ribollita was pinched from <a href="http://www.bhg.com/recipe/slow-cooker-ribollita/" target="_blank">www.bhg.com.</a>

INGREDIENTS

•

1 pound dried cannellini beans, rinsed and drained

•

1 head garlic, halved horizontally and loose paper skin discarded

•

1 sprigs fresh sage

•

4 cups reduced-sodium chicken broth, vegetable broth, or water

•

1 28 ounce can whole peeled tomatoes in puree, undrained, cut up

•

6 tablespoons olive oil

•

Salt

•

Ground black pepper

•

2/3 cup chopped pancetta (optional)

•

1 cup chopped onion (1 large)

•

1 cup chopped carrots (2 medium)

•

1 cup chopped celery (2 stalks)

•

2 teaspoons snipped fresh thyme or 1 teaspoon dried thyme, crushed

•

2 cloves garlic, minced

•

4 cups chopped kale or Swiss chard

•

1 cup snipped fresh parsley

•

8 slices Italian bread

•

1 clove garlic

•

1/2 cup freshly grated Parmesan cheese

•

Olive oil (optional)

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes