Crockpot ribollita Soup

Crockpot Ribollita Soup

This is a variation on the traditional Tuscan recipe.

• 1 small fennel bulb, chopped

• 1 onion, peeled and chopped

• 1 carrot, peeled and chopped

• 2 sticks of celery, finely chopped

• 2 courgettes, chopped

• 250g spinach or savoy cabbage, finely shredded

• 2 cloves of garlic, crushed

• 1 potato, peeled and chopped

• 6 cups vegetable stock

• 1 x 400g can of chopped tomatoes with juice

• 1 cup of cannelini beans, rinsed and drained

• 2 sprigs fresh thyme

• 3 tablespoons fresh parsley, chopped

• 2 tablespoons fresh basil, chopped

• Salt and freshly ground black pepper

• 8 slices of thick slices Italian bread

Place all the ingredients in the crockpot/slow cooker except the bread. Mix until well combined.

Cover and cook on LOW for 6-7 hours or until vegetables are soft.

Remove the sprig of thyme.

Place one slice of bread in the bottom of each soup bowl and ladle the soup into the bowls allowing the bread to soak up the soup.

Serve garnished with parsley sprigs

Serves 8