Slow Cooker Ribollita With Smoked Mozzarella Toasts Recipes

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SLOW-COOKER RIBOLLITA



Slow-Cooker Ribollita image

Meaning reboiled in Italian, this hearty vegetarian soup lives up to its name. It's just as delicious on the day it's made as it is reheated. This recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 12

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

Steps:

  • 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.

SLOW COOKER RIBOLLITA WITH SMOKED MOZZARELLA TOASTS



Slow Cooker Ribollita With Smoked Mozzarella Toasts image

This classic Italian vegetable soup is a wonderful way to use up stale bread and leftover vegetables - and can be prepared in a pot, in a pressure cooker, or in a slow cooker. With the exception of sliced sandwich bread (which is too flimsy), any crusty bread will work here: sourdough, ciabatta, multigrain and so on. (Since you're toasting it, it's not necessary for the bread to be stale, but it certainly can be.) The olive-oil-rich sautéed vegetables melt into the soup as it simmers, but you can throw in other leftover cooked vegetables at the end, with the greens.

Provided by Sarah DiGregorio

Categories     dinner, soups and stews, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 22

1/4 cup olive oil, plus more for drizzling
1 large yellow or red onion, finely chopped
Kosher salt and black pepper
1 large leek, trimmed, white and light green parts sliced
3 celery stalks, finely chopped
1 small fennel bulb, bulb cored and finely chopped, fronds reserved
14 garlic cloves, smashed and roughly chopped
2 dried bay leaves
1 teaspoon red-pepper flakes, plus more for serving
1 cup dry white wine
5 cups chicken or vegetable stock
1 1/2 cups dried white beans, such as cannellini or great Northern (no need to soak)
1 (15-ounce) can crushed tomatoes
3 fresh thyme sprigs or 1 teaspoon dried thyme
1 fresh rosemary sprig or 1/2 teaspoon dried rosemary
2 tablespoons fresh lemon juice (from about 1/2 lemon)
1 bunch kale, chard or collards (about 12 ounces), stemmed and finely chopped, or 1 (10-ounce) bag frozen chopped spinach or kale
2 teaspoons balsamic vinegar, preferably aged
8 thick slices crusty bread
1 garlic clove, cut in half
Olive oil
8 ounces smoked or regular mozzarella, cut into 8 (1/4-inch-thick) slices

Steps:

  • Heat the oil in a large Dutch oven or skillet over medium. Add the onion, season with salt, and cook, stirring occasionally, until limp and translucent, 6 to 8 minutes. Add the leek, celery and fennel, season with salt, and cook, stirring occasionally, until softened and fragrant, about 8 minutes. Add the chopped garlic, bay leaves, red-pepper flakes and white wine; season generously with black pepper. Stir well and let the wine come to a simmer before turning off the heat.
  • Scrape the mixture into a 6- to 8-quart slow cooker. Add the stock, beans, tomatoes, thyme, rosemary and lemon juice. Cook until the beans are tender and creamy, about 6 hours on high or 12 hours on low.
  • Before serving, remove and discard the bay leaves and herb sprigs. Switch the slow cooker to high (if it's not already), and stir in the greens and vinegar.
  • Let the greens cook while you make the toasts: Turn on your broiler. Rub the bread slices with the halved garlic and drizzle them with olive oil. Position a rack 6 inches from the broiler, then toast sliced bread under the broiler until very light golden, 1 to 2 minutes. Add 1 slice of mozzarella to each toast and broil until softened and browned in spots. Taste the soup and season to taste with salt and pepper.
  • Divide the soup among bowls and add a mozzarella toast to each bowl. Garnish with the reserved fennel fronds, and additional black pepper or red-pepper flakes, if desired.

PRESSURE COOKER RIBOLLITA WITH SMOKED MOZZARELLA TOASTS



Pressure Cooker Ribollita With Smoked Mozzarella Toasts image

This classic Italian vegetable stew is a wonderful way to revive leftover cooked vegetables and stale bread (ribollita means "reboiled" in Italian). You can prepare it in a pot following a more traditional method, but here, a pressure cooker makes it possible to cook dried beans relatively quickly without having to soak them. Thanks to a quick sauté in olive oil, the vegetables become silky and almost disappear into the soup. If you'd like to add leftover cooked vegetables, throw them in with the greens at the very end so they don't overcook.

Provided by Sarah DiGregorio

Categories     dinner, soups and stews, main course

Time 2h

Yield 6 to 8 servings (about 8 cups)

Number Of Ingredients 22

1/4 cup olive oil, plus more for drizzling
1 large yellow or red onion, finely chopped
Kosher salt and black pepper
1 large leek, trimmed, white and light green parts sliced
3 celery stalks, finely chopped
1 small fennel bulb, trimmed, cored and finely chopped, fronds reserved
14 garlic cloves, smashed and roughly chopped
2 dried bay leaves
1 teaspoon red-pepper flakes, plus more for serving
1 cup dry white wine
5 cups chicken or vegetable stock
1 1/2 cups dried white beans, such as cannellini or great Northern (no need to soak)
1 (15-ounce) can crushed tomatoes
3 fresh thyme sprigs or 1 teaspoon dried thyme
1 fresh rosemary sprig or 1/2 teaspoon dried rosemary
2 tablespoons fresh lemon juice (from about 1/2 lemon)
1 bunch kale, chard or collards (about 12 ounces), stemmed and finely chopped, or 1 (10-ounce) bag frozen chopped spinach or kale
2 teaspoons balsamic vinegar, preferably aged
8 slices crusty bread, for serving
1 garlic clove, cut in half
Olive oil
8 ounces smoked or regular mozzarella, cut into 8 (1/4-inch-thick) slices

Steps:

  • Turn on the sauté setting of a 6- to 8-quart electric pressure cooker and heat the oil. Add the onion, season with salt, and cook, stirring occasionally, until limp and translucent, 6 to 8 minutes. Add the leek, celery and fennel, season with salt, and cook, stirring occasionally, until softened and fragrant, about 8 minutes. Add the chopped garlic, bay leaves, red-pepper flakes and white wine; season with a generous amount of pepper. Stir well and let the wine come to a simmer before turning off the heat.
  • Add the stock, beans, tomatoes, thyme, rosemary and lemon juice. Cook on high pressure until the beans are creamy, 50 minutes to 1 hour.
  • Allow the pressure to release naturally for 10 minutes, then release the remaining pressure manually. Turn on the sauté setting. Remove and discard the bay leaves and herb sprigs (if using). Stir in the greens and vinegar.
  • Let the greens cook, stirring occasionally, while you make the toasts: Turn on the broiler. Rub the bread slices with the halved garlic and drizzle them with olive oil. Position a rack 6 inches from the broiler, and toast the slices until very light golden, 1 to 2 minutes. Add 1 slice of mozzarella to each toast and broil until softened and browned in spots.
  • Season the soup to taste with salt and pepper. Divide the soup among bowls, adding a mozzarella toast in each bowl. Top with the reserved fennel fronds and black pepper or red-pepper flakes, if desired.

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