1 pound \/ 16 ounces \/ 450g cavolo nero (lacinato kale, Tuscan kale), stems trimmed off and leaves well chopped<\/p>\n
<\/div>\n
Heat the olive oil, celery, garlic, carrots, red onion, red pepper flakes, and salt in a large pot over medium-high heat. If you have an Instant Pot or other multi-cooker, you can do this directly in the device. Cook for 10 minutes, sweating the vegetables, but avoid any browning. Mash 1 cup of the beans into a puree (a mortar and pestle works great here), and add these to the pot along with the remaining 3 cups of beans. Stir in 8 cups \/ 2 liters of water. Slow cook on LOW for 6-8 hours.<\/p>\n
Roughly an hour before you’re ready to serve, stir in the tomatoes, kale, torn up pieces of the bread, and lemon zest.<\/p>\n
Serve immediately, or cool and refrigerate overnight. Serve reheated, or “ribollita” meaning reboiled, the next day ladled into bowls. Finish each serving with a drizzle of olive oil and some chopped olives, perhaps some scallions.<\/p>\n
Makes a large pot of soup – enough for 10 servings.<\/em><\/p>\n\n
PREP TIME: 15 MIN <\/span>– COOK TIME: 360 MIN<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"https:\/\/www.101cookbooks.com\/archives\/slow-cooker-ribollita-recipe.html If you’re using canned beans, use 2 14-ounce cans, drained and well-rinsed. 3 tablespoons extra-virgin olive oil, plus more for drizzling 4 celery stalks, chopped 3 medium cloves garlic, chopped 2 medium carrots or equiv. winter squash, chopped 1 medium red onion, chopped 1\/2 teaspoon crushed red pepper flakes 1 1\/2+ teaspoons fine grain […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[1],"tags":[68],"class_list":["post-365","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-slow-cooker"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8fUV6-5T","jetpack-related-posts":[{"id":129,"url":"https:\/\/marcam2.com\/bluemartinis\/2013\/08\/03\/white-bean-tapenade\/","url_meta":{"origin":365,"position":0},"title":"White Bean Tapenade","author":"wvallen","date":"August 3, 2013","format":false,"excerpt":"Ingredients 1\u00a015-ounce can white beans (such as cannellini or Great Northern), rinsed, coarsely chopped 1\/2\u00a0cup\u00a0pitted mixed olives, coarsely chopped 2\u00a0tablespoons\u00a0coarsely chopped fresh flat-leaf parsley 2\u00a0tablespoons\u00a0extra-virgin olive oil 1\u00a0teaspoon\u00a0thinly sliced lemon zest 1\/8\u00a0teaspoon\u00a0crushed red pepper flakes 1\u00a0tablespoon\u00a0(or more) fresh lemon juice Kosher salt, freshly ground pepper 1\u00a0baguette (for serving) Preparation Toss\u2026","rel":"","context":"In \"beans\"","block_context":{"text":"beans","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/beans\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":385,"url":"https:\/\/marcam2.com\/bluemartinis\/2018\/06\/27\/chickpeas-and-kale-in-%e2%80%a8spicy-pomodoro-sauce%e2%80%a9\/","url_meta":{"origin":365,"position":1},"title":"Chickpeas and Kale in \u2028Spicy Pomodoro Sauce\u2029","author":"wvallen","date":"June 27, 2018","format":false,"excerpt":"https:\/\/www.foodandwine.com\/recipes\/chickpeas-and-kale-in-spicy-pomodoro-sauce Ingredients 1\/2 cup extra-virgin olive oil\u2029\u00a0 5 garlic cloves, thinly sliced\u2029\u00a0 One 28-ounce can whole peeled Italian tomatoes, crushed by hand\u2029\u00a0 1 1\/2 teaspoons fennel seeds\u2029\u00a0 1 teaspoon crushed red pepper\u2029\u00a0 Kosher salt\u2029\u00a0 One 8-ounce bunch of Tuscan kale, stemmed and chopped\u2029\u00a0 Two 15-ounce cans chickpeas, rinsed and drained\u2029\u00a0\u2026","rel":"","context":"In \"hit parade\"","block_context":{"text":"hit parade","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/hit-parade\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":128,"url":"https:\/\/marcam2.com\/bluemartinis\/2013\/08\/03\/black-eyed-pea-salad-with-fennel-and-dill\/","url_meta":{"origin":365,"position":2},"title":"Black-Eyed Pea Salad With Fennel and Dill","author":"wvallen","date":"August 3, 2013","format":false,"excerpt":"1 cup black-eyed peas, rinsed and picked over 3 large garlic cloves, 2 of them crushed and left in the skin, 1 of them minced 1\/2 onion, intact 1 bay leaf Salt to taste 2 medium tomatoes, in season only, diced 1 medium fennel bulb (about 1\/2 pound), trimmed, quartered,\u2026","rel":"","context":"In \"beans\"","block_context":{"text":"beans","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/beans\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":403,"url":"https:\/\/marcam2.com\/bluemartinis\/2019\/11\/28\/kale-and-caramelized-onion-stuffing\/","url_meta":{"origin":365,"position":3},"title":"kale and caramelized onion stuffing","author":"wvallen","date":"November 28, 2019","format":false,"excerpt":"https:\/\/smittenkitchen.com\/2015\/11\/kale-and-caramelized-onion-stuffing\/ \u00a0 Technically, this is dressing. Stuffing is cooked inside the bird, dressing, on the outside. Serves 8 1 1\/4-pound (20 ounce) round of sourdough or dense country-style white bread 1\/2 cup olive oil, divided 3 tablespoons unsalted butter, divided 3 medium yellow onions, thinly sliced in half-moons Kosher salt\u2026","rel":"","context":"In \"thanksgiving2019\"","block_context":{"text":"thanksgiving2019","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/thanksgiving2019\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":431,"url":"https:\/\/marcam2.com\/bluemartinis\/2023\/10\/14\/crisp-black-bean-tacos-with-feta-and-cabbage-slaw\/","url_meta":{"origin":365,"position":4},"title":"Crisp Black Bean Tacos with Feta and Cabbage Slaw","author":"wvallen","date":"October 14, 2023","format":false,"excerpt":"from Smitten Kitchen 1 15-ounce can black beans, drained 1 teaspoon ground cumin 5 teaspoons olive oil, divided 2 tablespoons (or more) fresh lime juice 2 cups shredded cabbage or packaged coleslaw mix 2 green onions, thinly sliced 1\/3 cup chopped fresh cilantro 4 white or yellow corn tortillas 1\/3\u2026","rel":"","context":"In \"beans\"","block_context":{"text":"beans","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/beans\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":401,"url":"https:\/\/marcam2.com\/bluemartinis\/2019\/10\/27\/coconut-curry-chickpeas-with-pumpkin-and-lime\/","url_meta":{"origin":365,"position":5},"title":"Coconut Curry Chickpeas With Pumpkin and Lime","author":"wvallen","date":"October 27, 2019","format":false,"excerpt":"MELISSA CLARK https:\/\/cooking.nytimes.com\/recipes\/1020463-coconut-curry-chickpeas-with-pumpkin-and-lime YIELD 4 to 6 servings TIME 30 minutes Canned pumpkin pur\u00e9e and coconut milk, heavily seasoned with curry spices and lots of fresh lime juice, make a sweet-sharp sauce for chickpeas. 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