Three Bean Ribollita, Pressure Cooker Variation

By ClaudiaJan

Ingredients

• 3 ounces dried cannellini beans (1/2 cup)
• 3 ounces dried great northern beans (1/2 cup)
• 3 ounces dried pinto beans (1/2 cup)
• 8 1/2 cups water
• 4 ounces bacon, cut into 1/2-inch dice
• 1 onion, cut into 1/2-inch dice
• 2 cloves garlic, minced
• 4 carrots, cut into 1/2-inch dice
• 2 ribs celery, strings removed, cut into 1/2-inch dice
• 1/2 savoy cabbage (about 12 ounces), thinly sliced
• 5 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
• 2 teaspoons chopped fresh rosemary
• Coarse salt and freshly ground pepper
• 6 half-inch-thick slices day-old country-style bread, torn into small pieces
• Freshly grated Parmesan cheese, optional

Details

Servings 6

Preparation

Step 1

Sort through the beans for stones or dirt, and rinse under cold running water before you begin.


1. To quick-soak beans, place them in the pressure cooker with 5 cups water. Bring to a boil, and attach cover. Reduce heat to medium, and allow pressure to build to the second red ring; adjust heat to maintain pressure. Cook for 3 minutes. Turn off heat, and lower pressure using the natural release method (see instruction booklet). Drain beans in a coldander, and set aside.

2. Place bacon in the pressure cooker over medium heat. Cook, stirring occasionally, until crisp, about 6 minutes. Remove bacon, and set aside. Add onions and garlic to the bacon fat, and cook until the onions soften about 8 minutes.

3. Add reserved beans, carrots, celery, cabbage, chicken stock, 3 1/2 cups water, rosemary, and salt and pepper to taste. Bring to a boil over medium-high heat. Reduce heat to medium, attach cover, and bring pressure to second red ring. Adjust heat, and cook for 7 minutes. Turn off heat, and lower pressure using the natural release method.

4. 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.