Robust Ribollita Soup

 [For 12 oz. Zojirushi Stainless Steel Food Jars]
Ingredients (serves 1): 

[For 17 oz. Zojirushi Stainless Steel Food Jars]
Ingredients (serves 1):

*This recipe was developed for 12 oz. and 17 oz. Zojirushi Stainless Food Jars. Adjustments may be required for making this recipe in other Food Jar sizes.  

*Please make sure not to overfill the food jar with ingredients, as ingredients will expand with cooking, and may cause the lid to burst.


Preheat the Zojirushi food jar by pouring boiling water (not included in the ingredients list). Close the lid and allow to preheat.


Heat olive oil over medium heat. Sauté garlic, onion, carrots and celery until tender, about 3 minutes.


Add kale, zucchini, tomato, tomato paste, parsley and broth. Bring to a boil, skim off any scum that forms and discard. 


Add beans and season with salt and pepper to taste.


Throw in the bread cubes and bring to a boil again. Turn heat off.


Discard hot water from the food jar. Fill with prepared soup from step 5 until 1 cm below the ridge and close lid, allow soup to set for a minimum of 2 hours and up to 6 hours. The soup will complete cooking itself in the food jar.  


Consume the soup within 6 hours.