Tuscan Ribollita Stew Slow Cooker Recipe

Tuscan Ribollita Stew Slow Cooker Recipe

Ingredients

Serves 6

Active Time 15 minutes

Pressure/Manual (High); Saute Natural/Quick Release

• 4 cups vegetable broth or water
• 1 cup dried cannellini beans
• 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
• 1 (12-ounce) package frozen spinach or kale
• 1 small onion, chopped
• 1 cup coarsely chopped carrots
• 1 cup coarsely chopped celery
• 2 tablespoons tomato paste
• 1 tablespoon minced garlic
• 1 teaspoon red pepper flakes
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried rosemary
• 2 cups stale sourdough bread cubes
• ½ cup freshly grated Parmesan cheese

Method

1. In the Instant Pot, combine the broth, beans, tomatoes and their juices, spinach, onion, carrots, celery, tomato paste, garlic, red pepper flakes, thyme, salt, black pepper, and rosemary
2. Stir to combine
3. Secure the lid on the pot
4. Close the pressure-release valve
5. Select MANUAL and set the pot at HIGH pressure for 30 minutes
6. At the end of the cooking time, allow the pot to sit undisturbed for 15 minutes, then release any remaining pressure
7. Select SAUTE
8. Using the back of a spoon, coarsely mash a few of the beans and vegetables to thicken the soup to desired consistency
9. When the broth is boiling, add the bread cubes and cook the soup for 5 minutes more, or until the bread is completely soft
10. Add water, if needed, to create a relatively thick stew
11. Select CANCEL
12. Ladle the soup into serving bowls and top with the cheese

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