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Photo Credit: Elizabeth Newman

Slow Cooker Ribollita

One of my favorite Italian soup staples, adapted for your slow cooker! The ciabatta at the end adds such an amazingly velvety texture to the soup. 


Slow Cooker Ribollita

Prep Time

10 minutes

Cook Time

270 minutes




Giada De Laurentiis

Image of Slow Cooker Ribollita


  • 2 shallots (chopped)
  • 2 carrots (peeled and cut into 1/3 inch pieces)
  • 1 celery rib (cut into 1/3 inch pieces)
  • 2 15 ounce cans cannellini beans, drained and rinsed
  • 1 14 ounce can chopped tomatoes, such as Mutti
  • 4 cups low sodium chicken broth
  • 1 bay leaf
  • 3 sprigs of thyme
  • 1 2 inch parmesan cheese rind
  • 1 bunch Tuscan kale (chopped)
  • 3/4 teaspoon kosher salt
  • 2 tablespoons extra virgin olive oil (to serve)
  • 2 cups packed torn ciabatta bread (crusts removed)
  • freshly grated parmesan cheese (to serve)


  1. To a 4 quart slow cooker add the chopped shallots, carrots, celery, beans, tomatoes, broth, bay leaf, thyme, parmesan cheese rind, kale, salt and olive oil. Stir to combine. Set the slow cooker to 8 hours on low or 4 hours on high.
  2. Remove the lid and stir in the bread and reset the slow cooker for 30 minutes on low. Remove and discard the parmesan rind, thyme sprigs and bay leaf. Serve ladled into bowls and topped with freshly grated parmesan cheese and a drizzle of olive oil.
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1 comment

  • Author's avatar image
    Alisa Fletcher-Tarrant

    getting ready to make the Slow Cooker Ribollita, are the bay leaf and Thyme dried or fresh?

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