Tuesday, April 9, 2013

Tuscan Vegetable Soup

So my adventures into crockpot cooking have become very interesting.  So far we have liked most of the recipes; one we absolutely hated.  Another few were just 'okay'--don't worry--none of that is making it to the blog!  I am very excited to start sharing some recipes with you this week!

Just in case you were wondering: crockpots are fantastic vessels to make soups in!  They cook really low for hours making the flavours meld and just get so scrumptous!  Yummy!!!  I saw this recipe for a Tuscan Vegetable Soup (aka Ribollita), and I couldn't wait to give it a try.

{Top with parmesan cheese!}

{Everything in a crockpot}

{Adding parsley and oil towards the end}

{Simmering for about an hour to thicken up}

Tuscan Vegetable Soup (Ribollita)

Serves 4

3/4 cup carrots, chopped
3/4 cup celery, chopped
2 cups cabbage, sliced
8 oz country ham, diced
8 oz pork, diced
1-15 oz can cannellini or navy beans, drained and rinsed
1 can tomato paste
4 cups chicken broth
1 cup white wine
1 bay leaf
1/2 teaspoon black pepper
1 medium onion, diced
5 cloves garlic, minced
1/4 cup fresh parsley, chopped
2 tablespoons olive oil
4 slices of thick bread, toasted (optional)
Parmesan cheese (optional)
  1. Combine all ingredients, except parsley, olive oil, and cheese, in a crockpot.
  2. Cook on warm/low for 6-8 hours.
  3. About 30 minutes before service, add parsley and olive oil.
  4. Serve over bread and topped with parmesan cheese.
I try not to eat bread so I didn't have it.  My mom and husband LOVED this dish.  In fact, my husband HATES cabbage, and he didn't notice/taste it in the soup (or at least didn't mention it).  I didn't have to add any salt because of the country ham, but if you leave it out then add some to taste. 

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