If you’re like me and love a meal that warms you from the inside out, you’ll adore this Slow Cooker Ribollita! The creamy beans, soft potatoes, and leafy kale come together in a broth that’s simple yet so comforting.

It’s got all those rustic, homey vibes that make a cold day feel so much better. Serve it up with some crusty bread for dunking or tear it right into the bowl for a hearty, filling touch.

A sprinkle of Parmesan on top makes it even tastier, and the best part is – you can prep it ahead for an easy meal whenever you need it!

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Recipe Ingredients

• ¾ cup dried cannellini beans (150 g)
• 2 tablespoons olive oil
• 1 large brown onion, chopped
• 2 carrots, diced into ½ inch (1 cm) pieces
• 3 celery stalks, diced into ½ inch (1 cm) pieces
• 3 garlic cloves, chopped
• 1 can chopped tomatoes (400 g, 14 oz)
• 1 tablespoon thyme leaves
• 1 lb 7 oz waxy potatoes, peeled and diced into 5/8 inch (1.5 cm) pieces (650 g)
• 6 oz cavolo nero (black kale), trimmed and coarsely shredded (175 g)
• 1 loaf of rustic bread (like ciabatta or sourdough), thickly sliced
• Finely grated Parmesan cheese, for serving
• Extra virgin olive oil, for drizzling

How To Make Slow Cooker Ribollita

1. Soak the cannellini beans in plenty of cold water for at least 8 hours or overnight, then drain and discard the water.
2. Place the soaked beans in a large saucepan, cover with fresh water, and bring to a boil. Boil the beans rapidly for 10 minutes, then rinse and drain them again.
3. In the insert pan of a slow cooker or a large frying pan, heat the olive oil over low heat. Add the chopped onion, diced carrots, and celery, and cook for about 8 minutes, stirring occasionally, until the vegetables are softened. Add the garlic and cook for 2 more minutes, stirring frequently to prevent it from burning.
4. If using a frying pan, transfer the vegetable mixture to the slow cooker. Add the cooked beans, chopped tomatoes, thyme leaves, diced potatoes, and 8 cups (2 liters) of water to the slow cooker. Cover and cook on low for about 5 hours or until the beans and potatoes are almost tender.
5. Stir in the shredded cavolo nero, cover again, and increase the heat to high. Cook for an additional hour, until the kale is tender and the flavors are well combined. Season to taste with salt and freshly ground black pepper.
6. Tear the bread slices into chunks and place them in serving bowls. Ladle the hot soup over the bread, sprinkle with Parmesan cheese, and add a drizzle of extra virgin olive oil on top before serving.

Recipe Tips

• For extra flavor, try adding a Parmesan rind to the slow cooker during cooking, which will give the soup a rich, savory taste without adding any additional salt.
• If you prefer a creamier texture, mash a few of the beans and potatoes against the side of the slow cooker before serving to thicken the broth.
• Use any leafy greens if you can’t find cavolo nero; Swiss chard or spinach are great alternatives and add a fresh, vibrant twist to the soup.
• Adding a splash of red wine or balsamic vinegar just before serving gives the broth a deeper, slightly tangy flavor that pairs perfectly with the rich beans.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Rosemary Potato Soup
• Slow Cooker Cauliflower and Cannellini Bean Soup With Pancetta
• Slow Cooker Thai-style Pumpkin Soup