120 minutesA 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
Dried Cannellini Beans
0 oz
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
