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Recipe Detail

Pressure Cooker White Bean Ribollita

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Number of Servings:

Ingredients:

  1. 1/4 teaspoons - crushed red pepper flakes
  2. 1 cans - 14.5 oz. diced tomatoes
  3. 2 cans - 15.5 oz. each cannellini beans drained, rinsed
  4. 1 tablespoons - chopped fresh rosemary
  5. 4 cups - chicken or vegetable stock
  6. 8 cups - loosely packed destemmed kale leaves torn into small pieces
  7. - salt
  8. 4 cups - artisan bread (day-old bread works best) torn
  9. - finely grated Parmesan cheese optional
  10. 3 tablespoons - extra-virgin olive oil divided
  11. 1 - large onion chopped
  12. 3 cloves - garlic minced
  13. 2 - medium carrots diced
  14. 2 ribs - celery diced

Directions:

In pressure cooker on high sauté setting, heat 1 tablespoon oil. Cook onion until soft and translucent, about 3 minutes. Add garlic, continue cooking 1 minute. Add carrots and celery; continue cooking 3 minutes.

Add pepper flakes, tomatoes, beans, rosemary and stock. Lock on lid, move vent to sealed position. Cook at high pressure 5 minutes. Bring down pressure with quick release. Carefully open cooker.

Add kale leaves. Lock on lid, move vent to sealed position. Cook at high pressure 1 minute. Bring down pressure with quick release. Carefully open cooker.

Season with salt, if needed. Add bread; let sit 1 minute to soften.

Ladle into bowls. Drizzle evenly with remaining 2 tablespoons oil. Sprinkle with cheese, if desired.

Refrigerate any leftovers.


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