Healthy slow cooker Tuscan bread soup recipe

Healthy slow cooker Tuscan bread soup recipe


Also known as Ribollita, this famous Tuscan bread soup makes for a healthy vegetarian dinner. Our version is made in the slow cooker so its super easy.

The ingredient of Healthy slow cooker Tuscan bread soup recipe

  1. 2 tsp olive oil
  2. 1 brown onion, finely chopped
  3. 2 carrots, peeled, chopped
  4. 2 celery sticks, trimmed, chopped
  5. 2 garlic cloves, crushed
  6. 1 tsp fennel seeds
  7. Pinch of dried chilli flakes
  8. 400g can crushed tomatoes
  9. 400g can Coles Cannellini Beans, drained, rinsed
  10. 1L (4 cups) Massel vegetable liquid stock
  11. Bouquet garni (4 fresh or dried bay leaves, 4 fresh sprigs thyme, 2 fresh sprigs rosemary)
  12. 200g cavalo nero (Tuscan cabbage), stem removed, leaves shredded
  13. 2 thick slices Italian bread (pane di casa), lightly toasted, torn into chunks
  14. 40g (1/2cup) finely grated parmesan, (or vegetarian hard cheese) plus extra shaved, to serve
  15. 1 lemon, juiced, zested
  16. Finely chopped continental parsley, to serve

The instruction how to make Healthy slow cooker Tuscan bread soup recipe

  1. Set a 5L slow cooker to Browning. Heat oil. Cook onion, carrot and celery for 5 minutes or until tender. Add garlic, fennel and chilli. Cook for 1 minute. Add tomato, beans, stock and bouquet garni. Season. Change cooker setting to High. Cover. Cook for 3-4 hours or until vegetables are almost tender.
  2. Stir in cavalo nero, bread and parmesan. Cover and cook on High for 30 minutes or until soup has thickened slightly. Stir in lemon juice, to taste. Serve topped with parsley, lemon zest and extra parmesan.

Nutritions of Healthy slow cooker Tuscan bread soup recipe

calories: 260.271 calories
calories: 8 grams fat
calories: 3.5 grams saturated fat
calories: 26.5 grams carbohydrates
calories: 14 grams protein
calories: NutritionInformation


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