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Tuscan white beans — ribollita, pasta e fagioli, cassoulet
Mild fermented soybean paste — soups, glazes, dressings
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Professional-grade blender — silky purees, hot soups, nut butters
Premium German stovetop pressure cooker — spring-valve precision
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Tuscan white beans — ribollita, pasta e fagioli, cassoulet
Mild fermented soybean paste — soups, glazes, dressings
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Professional-grade blender — silky purees, hot soups, nut butters
Premium German stovetop pressure cooker — spring-valve precision
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Combine all ingredients except tomatoes and spinach in slow cooker. Cover and cook on low 7-8 hours or until beans are tender. Add tomatoes and spinach during last 30 minutes. Discard bay leaf, season to taste with salt and pepper.