Slow Cooker Rockwell Ribollita

• 분량: 8 servings
• 활동 시간: 20 minutes
• 총 시간: 8 hrs in slow cooker

재료

2 tablespoons extra-virgin olive oil

1 large onion, diced

Kosher salt

2 large carrots, diced

3 stalks celery, diced

2 cups of winter squash, peeled and diced (about ½ of a butternut squash, but any type of winter squash will do)

1 head garlic, cloves separated, peeled and thinly sliced

1 pound dried Belden Barns Rockwell beans (or any other Belden Barns beans)

1 (28-ounce) can San Marzano tomatoes, drained

Bouquet garni: 2 bay leaves plus a couple sprigs each of fresh sage, oregano, flat leaf parsley and thyme, tied together with twine

½ tablespoon red pepper flakes (optional)

1 large bunch of greens such as kale, leaves torn into small pieces and stems finely minced

Country bread, sliced

1 ½ cups finely grated Parmesan cheese

방향

Place a very large sauté pan over medium heat. Add the olive oil, and when the oil shimmers, add the onion. Season with salt and cook for 5 minutes, stirring every minute or so, until softened. Add the carrots, celery, squash, and garlic, and cook for 5 more minutes, until starting to soften. Transfer the vegetables to a 6-quart (or larger) slow cooker.

Rinse the beans and then add them to the slow cooker. Add enough water to cover the beans by 3 inches. Add the tomatoes, crushing each one in your hand as you add it. Add the bouquet garni, 1 tablespoon of salt, and red pepper flakes, if using. Cover with the lid and cook on the low setting for 8 hours.

30 minutes before the cooking is done, uncover the slow cooker, remove the bouquet garni, and add the greens.

When the time is up, add 1 cup of Parmesan cheese, stir well, and season with more salt to taste.

TO SERVE: Toast the bread; one slice for each bowl of soup. Tear toasted bread into chunks and add to each bowl, stirring it in a bit. Sprinkle remaining grated Parmesan cheese on top with a drizzle of olive oil, if desired.

노트

Ribollita is like a heartier version of minestrone, thickened with bread and redolent with garlic. It is a delicious, cozy one-pot meal, perfect for winter. It can be thick and stew-like or more brothy, depending on how much liquid you add. This recipe is written for the slow cooker, which we rely on during the long work days so we can have something delicious waiting when we come back inside, but you can make ribollita on the stovetop too - just simmer in a covered pot until the beans reach the desired consistency. (You can pre-soak the beans to reduct cooking time.)

Here at the farm, we use whatever winter squash we have on hand. The Japanese “Iron Helmet” squash, Tetsukabuto, works great as would other kabocha types or even butternut squash. Instead of kale we use our favorite green: Misome which is a cross of Tatsoi and another fabulous green, Komatsuna, both of which we grow in abundance throughout the year. Misome cooks down nicely without melting away and has a more delicate flavor than any kale or collard. You may not find either of these greens at your local market, though, so let’s just consider that another reason to come visit the farm!

Recipe from Hugh Acheson, The Chef and the Slow Cooker