Midweek meals can be tough with long working days and short evenings. But that’s where Crock-Pot slow cooker recipes can come to the rescue.
Jack Monroe’s recipe for a filling and tasty vegan ribollita might be just what you’re after. From prep to serving up, it’s ready in under an hour with a lot of help from the Crock-Pot slow cooker.
Give it a go! We think it’s one of the best Crock-Pot recipes around.
Serves: 6-8 people
Preparation time: 15 minutes.
Cooking time: 40 minutes.
Ingredients
6 cloves of garlic
2 large onions
3 large carrots
6 stalks of celery
2 x 400g cans of any white beans, plus the juice from the tin
3 vegetable stock cubes
2 x 400g cans of chopped tomatoes
4 tsp mixed dried herbs
2 tbsp paprika
1/2 tsp chilli flakes
500ml water
Plenty of black pepper
100g sturdy pasta, like fusilli
A few generous fistfuls of kale or finely chopped spring greens
Method
1. Peel and finely slice the garlic and onions. Finely slice the carrots and celery. Place in the pot, and pour over the canned white beans, including the juice from the tin.
2. Crumble over the stock cubes and pour over the chopped tomatoes. Add the mixed dried herbs, paprika and chilli, and plenty of black pepper.
3. Add the pasta and water to cover everything but not to exceed the ‘max’ fill indicator line on the inside of the cooking pot.
4. Replace the lid, as we want to keep the heat in for this recipe.
5. Set the level to ‘High’ and the timer for 30 minutes.
6. When the ribollita is cooked, take the lid off carefully as some residual steam may escape. Pop the kale or spring greens on top, before putting the lid back on. Allow to stand for 10 minutes.
7. Serve immediately and allow leftovers to cool completely before storing in food-safe bags or containers.
You can keep your vegan ribollita in the fridge for 4 days, or the freezer for 6 months. Just make sure to reheat piping hot before serving.
