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)
- Combine all ingredients, except parsley, olive oil, and cheese, in a crockpot.
- Cook on warm/low for 6-8 hours.
- About 30 minutes before service, add parsley and olive oil.
- Serve over bread and topped with parmesan cheese.
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