Ribollita from Australian Women's Weekly's Slow Cooker





1 ham hock (1kg)
1 medium brown onion (150g), chopped finely
2 stalks celery (300g), trimmed, sliced thinly
1 large carrot (180g), chopped finely
1 small fennel bulb (200g), sliced thinly
3 cloves garlic, crushed
400g (14½ ounces) canned diced tomatoes
2 sprigs fresh rosemary
½ teaspoon dried chilli flakes
2 litres (8 cups) water
375g (12 ounces) cavolo nero, shredded coarsely
400g (15 ounces) canned cannellini beans,
rinsed, drained
½ cup coarsely chopped fresh basil
250g (½ pound) sourdough bread, crust removed
½ cup (40g) flaked parmesan cheese

1    Combine hock, onion, celery, carrot, fennel, garlic, undrained tomatoes, rosemary, chilli and the water in 4.5-litre (18-cup) slow cooker. Cook, covered, on low, 8 hours.
2    Remove hock from cooker; add cavolo nero and beans to soup. Cook, covered, on high, about 20 minutes or until cavolo nero is wilted.
3    Meanwhile, when hock is cool enough to handle, remove meat from bone; shred coarsely. Discard skin, fat and bone. Add meat and basil to soup; season to taste.
   Break chunks of bread into serving bowls; top with soup and cheese

prep + cook time 8 hours 45 minutes 
nutritional count per serving  4.9g total fat (2.1g saturated fat); 798kJ (191 cal); 18g carbohydrate; 15.1g protein; 7g fibre

• suitable to freeze at the end of step 1.


Ribollita [ree-boh-lee-tah] literally means ‘reboiled’. This famous Tuscan soup was originally made by reheating leftover minestrone or vegetable soup and adding chunks of bread,white beans and other vegetables such as carrot, zucchini, spinach and cavolo nero.