Three Bean Ribollita- Martha Stewart

cannellini beans

🥗Healthier: great northern beans

💰Cheaper: navy beans

Navy beans are often less expensive and still provide a creamy texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable option for sautéing.

kale

🥗Healthier: spinach

💰Cheaper: collard greens

Collard greens are a budget-friendly leafy green alternative.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Using water with added herbs and spices can cut costs.

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, about 5 minutes.

Add kale and cook until just wilted, about 5 minutes. Transfer to 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, about 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, about 5 to 6 minutes. Let cool slightly, then tear into pieces; stir into stew in slow cooker.

Cover and cook on high until thick, about 1 hour more (or on low 2 hours more).

Season with salt and pepper; serve, topped with grated cheese and drizzled with oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens