Pressure Cooker Tuscan Ribollita

June 1, 2020
|
Created by Harmons
1 hour 30 minutes
Serves 8
INGREDIENTS:
  • 2 Tbsp olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 3 stalks celery, chopped
  • 5 cloves garlic, smashed
  • 2 bay leaves
  • Salt
  • 1 butternut squash peeled, halved, seeded, and cut into chunks
  • 1 (28 oz) can whole tomatoes, crushed
  • 2 sprigs fresh thyme
  • 3 stems fresh flat-leaf parsley
  • 3/4 tsp salt
  • 1/2 tsp red pepper flakes
  • 2 pieces parmesan rind
  • 10 cups low sodium vegetable broth
  • 1 lb dinosaur kale, deveined, leaves torn into small pieces
  • 3 (15 oz) cans low sodium cannellini beans, rinsed and drained
  • 1/2-3/4 cup grated Parmigiano-Reggiano cheese
  • Salt and freshly ground pepper
  • 3 cups diced artisan sourdough bread, toasted
DIRECTIONS:

Set pressure cooker to Saute. Add oil, onion, carrots, celery, garlic, bay leaves, and a pinch of salt and cook until vegetables soften, about 6 minutes. Cover with lid and set to high pressure for 3 minutes. Do a quick release and set to Saute again. Add squash, tomatoes, thyme, parsley, salt, red pepper flakes, cheese rind, and broth. cover with lid and set to high pressure for 15 minutes. Do a quick release, add kale, beans, and cheese. Season with salt and pepper, stir, and let sit, covered for 5 minutes. Add bread, stir, and serve.