Slow-Cooker Ribollita

Slow-Cooker Ribollita


  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for serving
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon red-pepper flakes
  • 1 bunch lacinato kale, stems removed, leaves cut into 1/2-inch ribbons (4 cups)
  • 2 medium zucchini, quartered lengthwise and cut into 1/2-inch slices
  • 1 large tomato, finely chopped
  • 1 cup fresh or frozen shelled cranberry beans
  • 1 1/2 cups boiling water
  • Kosher salt and freshly ground black pepper
  • 2 slices country bread
  • Finely grated Parmigiano-Reggiano, for serving

Cooking Directions

    • Preheat a 4-quart slow cooker. Heat 2 tablespoons oil in a large skillet over high. Add onion, garlic, and red-pepper flakes and cook until softened, about5 minutes. Add kale and cookuntil just wilted, 5 minutes. Transferto slow cooker.

    • Add 1 tablespoon oil to skillet, then add zucchini and cook over high until lightly browned, 3 to 4 minutes. Transfer zucchini to slow cooker along with tomato, beans, and boiling water; season with salt and pepper. Cover and cook on high until beans are tender, 3 hours (or on low 6 hours).

    • Heat remaining 3 tablespoons oil in a large skillet. Add bread and cook over medium, turning once or twice, until golden and crisp, 5 to 6 minutes. Let cool slightly, then tear into pieces; stir into stew in slow cooker. Coverand cook on high until thick, 1 hour more (or on low 2 hours more). Season with salt and pepper; serve, topped with grated cheese and drizzled with oil.