Your choice of left over vegetables or green leafy ones can include one of more of the followings: Chard, Collards, Kale and Spinach.
How to Make the Authentic Tuscan Ribollita Soup in the Instant Pot
I don’t know how to describe it, but it indeed has that king of missing oomph that makes it super cosy and real special.
Let’s just see how it’s done now, shall we?
STEP 1 – PREPPING THE VEGGIES
First step is to get everything ready for the IP, that means our beautiful vegetables need to be chopped up.
Start by washing each one carefully, then chop into smaller pieces the cavolo nero leaves and savoy cabbage, cut in half the tomatoes, and the carrot, the onion and the celery into cubes.
STEP 2 – PRESSURE COOK
Add all the ingredients minus the beans to the instant pot basket, and set on “pressure cook” mode for 20 minutes.
STEP 3 – BLEND THE BEANS
While our soup is cooking, I’d recommend to blend smooth 1/3 of the cannellini beans.
To do so just add the beans with a bit of their juice to a blender bowl, and process until you reach a creamy and smooth texture.
This hack will introduce some creamy element to the soup, which will make it even more pleasant to eat.
Feel free to skip this step if you want to save some washing up (you’ll be missing out though).
STEP 4 – ADD THE BEANS
Give the Instant Pot a quick steam release, then add the whole canned cannellini beans (with the juice) and the blended ones.
Give the ribollita a thorough stir, and set up the “sauté” mode for 5-6 minutes, just the time to heat up the beans.
STEP 5 – SERVE AND ENJOY
It’s finally time to serve and taste this majestic soup.
Place the stale bread slices on the bottom of the serving bowl, then pour over the piping hot soup straight from the pot.
Allow to set for 5-10 minutes, then drizzle with some extra virgin olive oil and enjoy!
Alternatively, you can place layers of bread on a ceramic dish (or for casseroles) topped with generous amount of ribollita, leave it overnight, and heat in the oven for around 20 minutes the day after for an even better treat!
Lastly, if you want to have a posher version of this classic, you can serve it with toasted fresh bread slices drizzled with oil and grilled on a hot pan, or with crostini bread.
Authentic Tuscan Ribollita Soup Recipe
250 g Cannellini Beans (1 can, with juices)
100 g Cavolo Nero
1 Onion
1. Clean and chop the cavolo nero leaves and savoy cabbage in smaller pieces, cut in half the tomatoes, and cube the carrot, the onion and the celery.
2. Add all the ingredients minus the beans to the instant pot basket, and set on “pressure cook” mode for 20 minutes.
3. While our soup is cooking, blend smooth 1/3 of the cannellini beans with a couple of tablespoons of their juices.
4. Give the Instant Pot a quick steam release, then add the whole canned cannellini beans (with the juice) and the blended ones.
5. Stir the soup and set up the “sauté” mode for 5-6 minutes, just the time to heat up the beans.
6. To serve the authentic Tuscan ribollita soup simply place the stale bread slices on the bottom of the serving bowl, then pour over the piping hot soup straight from the pot. Allow to set for 5-10 minutes, then drizzle with some extra virgin olive oil and enjoy!
Are you a fan of soups and cosy and hearty meals? Here’s some ideas for you:
– All Greens Soup
– Easy Vegan Tomato Soup with Cheesy White Sauce
– Vegan Mushroom Soba Ramen
– Thai Red Curry with Chickpeas
– Korean Tteokbokki with Peppers
– Best Beef (Jackfruit) Stroganoff
– British Dumpling Stew
– Dahl Makhani My Way
– Rich Miso Soup
– Roasted Pumpkin Soup with Mushroom “Bacon”
– No fuss Katsu Tofu with Japanese Curry
