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Ribollita Soup | Lunch

This soup is a fine example of Italian peasant food—hearty, healthful, and

inexpensive. I like it very thick. My mother made this when I was growing up,

and I had the pleasure of enjoying it again in Tuscany a few years ago. Now I

make it at home in my slow cooker. This soup is even better the next day. To

make it gluten-free, use a gluten-free bread.


SERVES 6

SLOW COOKER SIZE: 5- TO 6-QUART

COOK TIME: 6 TO 8 HOURS ON LOW

GLUTEN-FREE OPTION

SOY-FREE


Ingredients


1 large yellow onion, chopped

3 carrots, chopped

2 celery ribs, chopped

4 or 5 garlic cloves, minced

6 cups chopped cabbage or kale

1 russet potato, peeled and chopped

3 cups cooked cannellini beans or 2 (15-ounce) cans beans, rinsed and drained

1 (28-ounce) can Italian plum tomatoes, chopped, juices reserved

5 cups vegetable broth

½ teaspoon dried basil

½ teaspoon dried marjoram

¼ teaspoon red pepper flakes

Salt and freshly ground black pepper

2 cups Italian bread cubes, crusts removed

½ cup chopped fresh basil leaves

¼ cup grated vegan Parmesan cheese (optional)


Instructions


1. Combine the onion, carrots, celery, and garlic in the slow cooker. Add the

cabbage, potato, beans, tomatoes and their juices, broth, dried basil,

marjoram, red pepper flakes, and salt and pepper to taste. Cover and cook

on Low until the vegetables are tender, 6 to 8 hours.

2. If you prefer a smoother-textured soup, use an immersion blender to puree a

portion of the soup right in the cooker, or transfer 2 to 3 cups of the soup to

a food processor or blender, puree it, then stir it back into the soup. Stir in

the bread cubes, cover, and cook for 10 minutes longer. Just before serving,

stir in the fresh basil. Taste and adjust the seasonings, if needed. Serve hot,

sprinkled with vegan Parmesan if desired.

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