Slow Cooker Ribollita With Smoked Mozzarella Toasts

Name: Slow Cooker Ribollita With Smoked Mozzarella Toasts
Total time: 2 min
Ingredients: 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

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Total: 2 hours

Servings: 7

Author : Sarah DiGregorio

cannellini beans celery fennel

Slow Cooker Ribollita With Smoked Mozzarella Toasts

Instructions

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Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

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