Pressure-Cooker Three-Bean Ribollita

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Beans and day-old bread come together to make one hearty soup.

Martha Stewart Test Kitchen

Updated on September 4, 2018

Servings:

Italian for "reboiled," this hearty soup was invented in Tuscany by frugal cooks who wanted to use up leftovers, such as a pot of minestrone and yesterday's bread. Our pressure-cooker/Instant-Pot version uses day-old bread but calls for making the soup from scratch.

Ingredients

4 ounces bacon, cut into ½-inch pieces
1 onion, cut into ½-inch pieces
2 garlic cloves, minced
3 ounces dried cannellini beans (½ cup)
3 ounces dried Great Northern beans (½ cup)
3 ounces dried pinto beans (½ cup)
4 carrots, cut into ½-inch pieces
2 celery stalks, cut into ½-inch pieces
5 ½ cups Homemade Chicken Stock or store-bought
3 ½ cups water
Kosher salt and freshly ground pepper
½ savoy cabbage (about 12 ounces), thinly sliced
2 teaspoons chopped fresh rosemary
6 slices day-old country-style bread, torn into small pieces
Finely grated Parmigiano-Reggiano, for serving
Extra-virgin olive oil, for serving (optional)

Directions

Heat a 6- to 8-quart stovetop pressure cooker over medium-high, or set an electric pressure cooker to saute. Add bacon and cook, stirring occasionally, until crisp, about 6 minutes. With a slotted spoon, transfer bacon to a paper-towel-lined plate. Add onion and garlic to pressure cooker, and cook until softened, 6 to 8 minutes. Add beans, carrots, celery, chicken stock, and the water. Season with salt and pepper.
Stovetop:
Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 50 minutes. Remove from heat, quickly release heat (loosely cover vent with a clean kitchen towel), then remove lid. Let stand 10 minutes. Bring to a simmer over medium heat.

Electric: Secure lid. Manually set cooker to 30 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid. Let stand 10 minutes. Bring to a simmer using the saute function.
Add cabbage and rosemary, and cook, stirring, until cabbage is tender, 5 to 10 minutes. Stir in bread and simmer until bread has softened and begins to break down, about 2 minutes. Stir in reserved bacon, and season with salt and pepper. Sprinkle with cheese and drizzle with oil, if desired, and serve immediately.
Remove cover, and stir in bread. Simmer soup until bread has softened and begins to break down, about 5 minutes. Stir in the reserved bacon; adjust the seasoning if necessary. Serve drizzled with extra-virgin olive oil, and sprinkle with Parmesan cheese, if desired.

Marcus Nilsson

Cook's Notes

If you don't have day-old bread, spread slices or cubes of fresh country-style bread on a rimmed baking sheet and toast in a 300-degree oven for about 15 minutes.

This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter).