Recipes and Cooking Holiday Slow Cooker Ribollita 5.0 (1) 1 Reviews With its red and green colors plus the fact it serves 10, this Tuscan bread soup is an excellent holiday recipe choice. By Emily Teel Emily Teel Instagram Website Emily is a senior food editor at Better Homes & Garden based in McMinnville, Oregon. She was previously the editor-in-chief of Spoonful Magazine, the food and drinks editor for Statesman Journal, and a restaurant critic at The Courier Post. She began her food career in restaurants and working for nonprofit organizations supporting sustainable agriculture and hunger-relief organizations in Pennsylvania. She is a seasoned food writer, recipe developer, and food media content creator who has contributed regularly to Serious Eats, Wine & Spirits, Kitchn, Philadelphia Magazine, Eater, and Edible Communities publications. Her writing has also appeared in USA Today, Rachael Ray Everyday, and Huffington Post Taste, among others. Learn about BHG's Editorial Process Published on November 9, 2021 Print Share Share Tweet Pin Email Photo: Jason Donnelly Hands On Time: 30 mins Total Time: 5 hrs 30 mins Servings: 10 Yield: 13 1/2 cups Jump to Nutrition Facts Ingredients 1 pound dry cannellini beans, rinsed and sorted 8 garlic cloves (3 whole, 5 minced) 1 bay leaf 1 sprig fresh sage 1 cube chicken or vegetable bouillon 1 onion, finely chopped 1 leek, white and light green parts only, rinsed and chopped 3 stalks celery, chopped 2 carrots, chopped 1 teaspoon fresh thyme leaves ½ teaspoon crushed red pepper 1 28 ounce can crushed tomatoes, undrained 6 cup chopped fresh kale or baby kale 4 cup cubed crusty white bread ½ cup grated Parmesan cheese, plus more to serve Directions In a large pot combine beans and 8 cups water. Bring to boiling. Boil, uncovered, 10 minutes. Remove from heat; cover. Let stand 1 hour. Drain and rinse beans. Transfer beans to a 6-qt. slow cooker. Add 6 cups water, the three whole garlic cloves, the bay leaf, sage, and bouillon. Cover and cook on high 3 to 4 hours or until beans are tender but not falling apart. During the last 30 minutes of slow cooking, heat 3 Tbsp. olive oil in a large saucepan over medium-high. Add onion and leek; season with salt and black pepper. Cook 5 minutes or until softened. Add celery and carrots; season again and cook 10 minutes or until all vegetables are softened. Add the five minced garlic cloves, the thyme, and crushed red pepper; cook 3 minutes. Stir in tomatoes. Once beans are tender, remove bay leaf. Add tomato mixture to slow cooker; gently stir to combine. Cover and cook on high 1 hour or on low 2 hours. If using high, reduce heat to low. Stir in kale, bread, and Parmesan. Cover and cook 15 to 20 minutes or until kale is tender and bread is beginning to fall apart. Serve with additional Parmesan cheese; drizzle with extra virgin olive oil. Serves 10. Print Nutrition Facts (per serving) 305 Calories 7g Fat 47g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 305 % Daily Value * Total Fat 7g 9% Saturated Fat 1g 5% Cholesterol 3mg 1% Sodium 486mg 21% Total Carbohydrate 47g 17% Total Sugars 8g Protein 15g Vitamin C 48.6mg 243% Calcium 267mg 21% Iron 5.3mg 29% Potassium 511mg 11% Folate, total 65.5mcg Vitamin B-12 0.1mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.