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Ribollita

Updated February 23, 2016
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When I worked at a publishing company on Park Avenue South in Manhattan, I used to splurge (if several lunches a week can be called splurging) on big takeout cups of ribollita from a nearby Italian restaurant, now defunct. This is a hearty but colorful and fresh-tasting rendition, perfect for a winter lunch.

Serves4 to 6

Cooking Methodslow cooking

CostInexpensive

Moderate

Total Timehalf-day

Make Ahead RecipeYes

One Pot MealYes

OccasionFamily Get-together

Recipe Coursemain course

Dietary Considerationkosher, low cholesterol, low saturated fat, low-fat

Equipmentcrock pot

Mealdinner, lunch

Moodblue

Taste and Textureherby, savory

Type of Dishhot soup

Ingredients

  • ½ large onion
  • 1 large carrot
  • 2 ribs celery
  • 2 cloves garlic
  • ½ pound dried navy beans (1¼ cups)
  • 2 quarts vegetable stock or water
  • 1 bay leaf
  • 1 sprig dried or fresh rosemary
  • 1 large head escarole or other bitter greens
  • 2 thick slices crusty white bread such as panella, cut into 1-inch cubes (about 4 cups)
  • 2 ripe tomatoes, chopped
  • ½ bunch flat-leaf parsley, stemmed and chopped Salt and freshly ground black pepper
  • 3 tablespoons good-quality extra virgin olive oil
  • 4-quart slow cooker

Instructions

Coarsely chop the onion, carrot, celery, and garlic and place the vegetables in a 4-quart slow cooker. Add the beans, stock, bay leaf, and rosemary and cook, covered, on the low setting for 5 hours, until the beans are tender but still hold their shape.

Thoroughly wash the escarole and chop the leaves crosswise into 1-inch-wide strips; add the escarole to the cooker, along with the bread, tomatoes, and parsley, and stir gently to push the greens down into the liquid. Cover the cooker and continue to cook on the high setting for 30 minutes, or until the greens are tender. Season to taste with salt and plenty of pepper. Remove and discard the rosemary stem and bay leaf and serve the soup in deep bowls, drizzled with the oil.

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