A traditional Tuscan stew made with vegetables, beans, and bread, all cooked to perfection in a pressure cooker.
120 minutes
A traditional Tuscan stew made with vegetables, beans, and bread, all cooked to perfection in a pressure cooker.
tablespoons
Large Carrots, peeled and cut into 1/4-inch dice
0 lb
Large Celery Stalks, cut into 1/4-inch dice
0 oz
Large Leek, white and light green parts only, cut into 1/4-inch dice
0 oz
Medium Red Onion, cut into 1/4-inch dice
0 oz
Butternut Squash, peeled, seeded, and diced
0 oz
Medium Garlic Cloves, thinly sliced
each
to taste
sprigs
Fresh Sage
sprigs
Lacinato Kale, stemmed and leaves roughly chopped
0 oz
Rustic Crusty Bread, cut into 1-inch cubes
0 oz
to taste
Freshly Grated Parmigiano-Reggiano
to taste
1. Cook the vegetables
Start by heating the olive oil in your 6-quart stovetop pressure cooker or electric multi-cooker on medium-high heat or sauté mode until it shimmers. Add the carrots, celery, leek, onion, butternut squash, garlic, and a pinch of kosher salt. Cook these vegetables for about 20 minutes, making sure they soften without browning. This slow cooking enhances the vegetable flavors, a crucial step for a rich and tasty ribollita.
2. Add beans and herbs
Add the dried cannellini beans, enough cold water to cover the ingredients by about 2 inches (approximately 2 1/2 quarts), and the sprigs of thyme and/or sage. Seal the pressure cooker and cook on high pressure for 1 hour. After an hour, rapidly release the pressure and check the beans. They should be creamy, which is essential for the stew’s texture and flavor.
3. Add kale and bread
Stir in the chopped kale and either simmer for 20 minutes or cook on high pressure for another 15 minutes. Once the kale is tender, stir in the rustic crusty bread cubes and let the mixture simmer for 10 to 15 minutes, allowing the bread to melt into the soup, thickening it and adding a hearty texture.
4. Adjust seasoning and serve
Before serving, taste and adjust the seasoning with more salt if needed. If the ribollita is too thick, you can add a little water or vegetable stock to reach your desired consistency. Divide the ribollita into bowls, drizzle with some fresh olive oil, and top with freshly ground black pepper and grated Parmigiano-Reggiano if you like.
Season with ras el hanout, cinnamon, and ginger, and include sweet potatoes and dried apricots.
Add Italian sausage for a meaty stew.
Add black beans, chili powder, cumin, and chipotle, topped with cilantro and lime.
Use curry spices and coconut milk for an Indian-inspired stew.
Include chicken for a poultry-based stew.
Always taste the stew before serving. Adjusting the seasoning is crucial, as pressure cooking can mute some flavors.
Starting with high-quality ingredients is key to a flavorful stew. Use the freshest vegetables you can find, and consider using organic canned tomatoes and beans for the best flavor.
Don't skip the garnishes. Fresh herbs, a grating of Parmesan cheese, or even a drizzle of high-quality olive oil before serving can elevate the stew with fresh flavors and textures.
A splash of a good quality vinegar (like balsamic or red wine vinegar) or a squeeze of lemon juice at the end of cooking can brighten up the entire dish.
Don't rush the sauté! Caramelizing your onions properly adds a rich base of flavor. And when you add the garlic, ensure it's fragrant but not burnt.
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