Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Slow-Cooker Ribollita Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on October 6, 2017 Rate PRINT Share Close Photo: Stephen Kent Johnson Servings: 4 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). Ingredients ¼ cup plus 2 tablespoons extra-virgin olive oil, plus more for serving 1 onion, finely chopped 3 cloves garlic, minced ½ teaspoon red-pepper flakes 1 bunch lacinato kale, stems removed, leaves cut into ½-inch ribbons (4 cups) 2 medium zucchini, quartered lengthwise and cut into ½-inch slices 1 large tomato, finely chopped 1 cup fresh or frozen shelled cranberry beans 1 ½ cups boiling water Kosher salt and freshly ground black pepper 2 slices country bread Finely grated Parmigiano-Reggiano, for serving Directions 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. Cook's Notes Recipe reprinted from "Martha Stewart's Slow Cooker: 110 Recipes for Flavorful, Foolproof Dishes (Including Desserts!), Plus Test-Kitchen Tips and Strategies from the Kitchens of Martha Stewart Living." Copyright 2017 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC. Originally appeared: Martha Stewart Living, September 2017 Rate It PRINT