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.

1

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

2

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

3

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

4

Add beans and season with salt and pepper to taste.

5

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

6

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.  

7

Consume the soup within 6 hours.

8

Enjoy!