Slow-cooker ribollita
This slow cooker ribollita recipe is a traditional Tuscan dish, used by reviving leftover minestrone and adding a few simple ingredients.
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Cooking tools:
- Slow cooker
- Chef's knife
- Cutting board
- Ladle
- Serving bowl
Ingredients
- Ribollita
- 1 ham hock (1kg)
- 1 brown onion (150g), chopped finely
- 2 stalks celery (300g), trimmed, sliced thinly
- 1 carrot (180g), chopped finely
- 1 fennel bulb (200g), sliced thinly
- 3 cloves garlic, crushed
- 410 grams canned diced tomatoes
- 2 sprigs fresh rosemary
- 1/2 teaspoon dried chilli flakes
- 2 litres (8 cups) water
- 375 grams cavolo nero, shredded coarsely
- 410 grams canned cannellini beans, rinsed, drained
- 1/2 cup coarsely chopped fresh basil
- salt
- pepper
- 250 grams sourdough bread, crust removed
- 1/2 cup (40g) flaked parmesan cheese
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