SLOW COOKER RIBOLLITA WITH SMOKED MOZZARELLA TOASTS
This classic Italian vegetable soup is a wonderful way to use up stale bread and leftover vegetables - and can be prepared in a pot, in a pressure cooker, or in a slow cooker. With the exception of sliced sandwich bread (which is too flimsy), any crusty bread will work here: sourdough, ciabatta, multigrain and so on. (Since you're toasting it, it's not necessary for the bread to be stale, but it certainly can be.) The olive-oil-rich sautéed vegetables melt into the soup as it simmers, but you can throw in other leftover cooked vegetables at the end, with the greens.
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Heat the oil in a large Dutch oven or skillet over medium. Add the onion, season with salt, and cook, stirring occasionally, until limp and translucent, 6 to 8 minutes. Add the leek, celery and fennel, season with salt, and cook, stirring occasionally, until softened and fragrant, about 8 minutes. Add the chopped garlic, bay leaves, red-pepper flakes and white wine; season generously with black pepper. Stir well and let the wine come to a simmer before turning off the heat.
- Scrape the mixture into a 6- to 8-quart slow cooker. Add the stock, beans, tomatoes, thyme, rosemary and lemon juice. Cook until the beans are tender and creamy, about 6 hours on high or 12 hours on low.
- Before serving, remove and discard the bay leaves and herb sprigs. Switch the slow cooker to high (if it's not already), and stir in the greens and vinegar.
- Let the greens cook while you make the toasts: Turn on your broiler. Rub the bread slices with the halved garlic and drizzle them with olive oil. Position a rack 6 inches from the broiler, then toast sliced bread under the broiler until very light golden, 1 to 2 minutes. Add 1 slice of mozzarella to each toast and broil until softened and browned in spots. Taste the soup and season to taste with salt and pepper.
- Divide the soup among bowls and add a mozzarella toast to each bowl. Garnish with the reserved fennel fronds, and additional black pepper or red-pepper flakes, if desired.
SLOW-COOKER RIBOLLITA
Meaning reboiled in Italian, this hearty vegetarian soup lives up to its name. It's just as delicious on the day it's made as it is reheated. This recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Preheat a 4-quart slow cooker. Heat 2 tablespoons oil in a large skillet over high. Add onion, garlic, and red-pepper flakes and cook until softened, about5 minutes. Add kale and cookuntil just wilted, 5 minutes. Transferto slow cooker.
- Add 1 tablespoon oil to skillet, then add zucchini and cook over high until lightly browned, 3 to 4 minutes. Transfer zucchini to slow cooker along with tomato, beans, and boiling water; season with salt and pepper. Cover and cook on high until beans are tender, 3 hours (or on low 6 hours).
- Heat remaining 3 tablespoons oil in a large skillet. Add bread and cook over medium, turning once or twice, until golden and crisp, 5 to 6 minutes. Let cool slightly, then tear into pieces; stir into stew in slow cooker. Coverand cook on high until thick, 1 hour more (or on low 2 hours more). Season with salt and pepper; serve, topped with grated cheese and drizzled with oil.
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