Tuscan bread soup ribollita

By dhoffmanlatter

Ingredients

• 4-oz. piece Parmesan cheese with rind
• 1/2 pound dried small white beans (such as navy or cannellini), rinsed, picked over, and soaked overnight and cooked ahead
• bunch spinach (1 lb.), chopped
• 2 cups vegetable broth
• 1 /2 medium yellow onion, chopped
• 2 medium carrots, sliced
• 1stalk celery, finely chopped 2 tablespoons olive oil, plus more for serving2
• 2 tablespoons tomato paste 2 cloves garlic, finely chopped 1 14-oz. can whole peeled tomatoes
• 4 slices loaf crusty bread, cut into 1-in. chunks
• 2teaspoons kosher salt, divided ½ teaspoon freshly ground black pepper

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Cut off rind from Parmesan; set aside. Grate 2 tablespoons cheese into a small bowl for serving (reserve remaining cheese for another use).

Step 2
Line a 6-quart slow cooker with a slow cooker liner, if desired. Add beans, spinach, broth, onion, carrots, celery, oil, tomato paste, garlic, and Parmesan rind.

Step 2

Crush tomatoes in a large bowl using your hands; add to slow cooker. Stir in bread, 1½ teaspoons salt, and pepper. Cover and cook until beans are tender, 8 hours on low or 5 to 6 hours on high.

Step 4
To serve, stir in remaining 1 teaspoon salt. Sprinkle with reserved cheese and drizzle with oil