Pressure Cooker Ribollita (Tuscan Bean and Vegetable Stew) Recipe
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Category
Soups and Stews
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Cusine
Italian
What do you need?
How to make?
Ingredients
2 tablespoons extra-virgin olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper
2 cans cannellini beans, drained and rinsed
4 cups vegetable broth or chicken broth
2 cups chopped kale or Swiss chard leaves
1 can diced tomatoes with juice
3 cups day old crusty bread cubes
Salt to taste
Directions
Array In a 6-quart stovetop pressure cooker set over medium-high heat or an electric multi-cooker set to sauté mode, heat olive oil until shimmering. Add carrots, celery, leek, onion, squash, and garlic, season with salt, and cook, stirring frequently, until softened but not browned, about 20 minutes; lower heat if necessary to prevent browning.