I’ll be the first to admit it: I’ve long been a bit biased against slow cookers.

For one, so much of what gives food flavor is cooking it at high heat–whether that means roasting veg in the oven until caramelized and crispy or browning meat before allowing it to melt into a ragu. By definition, slow cookers do not do this. Second, texture matters, and again, slow cookers…tend to just make everything go soft. Third, the majority of slow cooker recipes feature pretty standard flavors– I’ve never been really surprised by something that came out of a crock pot.

My dear friend Alexi, however, is the self-christened “Crock Pot Queen” (or, as she would put it, #krockpotkween): she isn’t much one for a long recipe, but she is in a committed, year-round relationship with her slow cooker.  So for her birthday, I did a deep dive on crock pot cookbook research. Which book was most practical? (I wanted everything to cook overnight or through a full workday.) Which had the most interesting flavors? (Taco soup can be a pleasure, but I wanted recipes that were worth making even if they didn’t offer the convenience of a slow cooker.) Which had the best reviews?

I settled on Liana Krissoff’s Slow Cook Modern. The millennial pink cover tips you off to what’s inside: a truly modern slow-cooker cookbook, full of recipes that feature flavors from around the globe. I was so intrigued that I, um, photographed a number of the recipes before gifting the book to my friend. But listen: Brown Lentils and Spicy Tomato Masala! Whole Grain Congee and Crisp Panko Chicken! Chicken in Shortcut Mole! How could I not sneak a peak?

Here’s hoping that Alexi gets as much use out of her cookbook as I plan to!

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Previously:
One year ago: Chai Rice Porridge (this is warming, fragrantly spiced, and easily doubled or tripled–perfect for Thanksgiving house guests)
Two years ago: Artichoke Tapenade with Rosemary Oil (an excellent pick if you’ve been asked to bring an appetizer to dinner)

And for the Australians in the crowd:
Six months ago: Mexico City Food Guide (featuring an al pastor taco shop so good, my cousin’s friend just got a tattoo of their logo on his leg)
1.5 years ago: Spring Panzanella

In a similar vein, but without the slow cooker:
Tuscan Kale, Farro, and White Bean Soup

Or browse all my soup recipes here!

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Slow-Cooker Tuscan Ribollita

Adapted from Liana Krissoff’s Slow Cook Modern
Serves 6ish, or more if you have a smaller serving but add a side salad

Ingredients

12 ounces (340g, or about 2 cups) mid-sized dry beans, such as navy or pinto (you can even use a mix of beans, as long as they’re a similar size)
2 celery stalks, finely chopped
2 carrots, peeled and finely chopped
1 small onion, diced (whatever color onion you have around is fine here)
3 garlic cloves, sliced
1 medium russet potato (or other starchy variety), chopped slightly bigger than the celery and carrots
1 big sprig rosemary, leaves removed and minced
1 handful thyme sprigs, leaves removed, stems discarded
heaping 1/4 teaspoon salt
a few generous grinds of black pepper
1/8 teaspoon red pepper flakes (optional)
6 1/2 cups (1.5L) water

1/2 of a baguette, cut into bite-sized cubes
2 tomatoes, chopped
3 cups packed (3.5 ounces, 100g) kale (but you could do more if you’re trying to get more greens)
Grated parmesan, to serve

Instructions

Place first twelve ingredients (through water) into slow cooker. Cover with lid and turn on low. Cook for nine hours.

When the nine hours is nearly up–or whenever you get home from work–preheat your oven to 400 degrees. Place the bread cubes on a baking tray and bake for 7-8 minutes, until lightly golden and crisp. Remove from oven and set aside.

After nine hours, dump the tomatoes and kale into the crock pot. Stir to combine, cover, and cook just until the kale is wilted–this should only take a couple of minutes.

Dish soup into bowls. Top with a handful of croutons and a flurry of grated parmesan. Serve.

Notes

Leftovers: Leftover soup will keep in the fridge for about a week. Store leftover croutons in an airtight container at room temperature.

The soup also freezes well. You can either simply forgo the croutons, or you can cube the bread, freeze it in a bag, and toast it at some later date.