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Slow Cooker Ribollita

Heidi Swanson
  • 375 minutes
  • Serves

INGREDIENTS

1

/ 400 ml can crushed tomatoes

2

Carrots or equiv. winter squash, medium

4

Celery stalks

3

medium cloves Garlic

1 lb

Kale

1

Lemon, zest of

1

Red onion, medium

4 cups

White beans, cooked

1

lots of Oily black olives

1/2 tsp

Red pepper flakes

1 1/2 tsp

Sea salt, fine grain

3 tbsp

Olive oil, extra-virgin

1/2 lb

Bread