Authentic Tuscan Ribollita Soup in the Instant Pot
An accidentally vegan dish from Italian tradition, this authentic Tuscan Ribollita Soup will conquer you with its cosy and warming taste. A must try!
Servings: 3 people
- 250 g Cannellini Beans 1 can, with juices
- 150 g Stale Bread or Crostini, see notes
- 150 g Savoy Cabbage
- 100 g Cavolo Nero
- 12 Cherry Tomatoes or 1 tbsp Tomato Paste
- 1 Onion
- 1 Carrot
- 1/2 Celery Stalk
- Fresh Rosemary
- Fresh Thyme
- 500 g Vegetable Broth
- 2 tbsp Extra Virgin Olive Oil
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.
Add all the ingredients minus the beans to the instant pot basket, and set on "pressure cook" mode for 20 minutes.
While our soup is cooking, blend smooth 1/3 of the cannellini beans with a couple of tablespoons of their juices.
Give the Instant Pot a quick steam release, then add the whole canned cannellini beans (with the juice) and the blended ones.
Stir the soup and set up the "sauté" mode for 5-6 minutes, just the time to heat up the beans.
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!
Alternatively you can serve this soup by forming 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!
For a modern twist, you can serve this Tuscan ribollita with toasted fresh bread slices drizzled with oil and grilled on a hot pan, or with crostini bread.
Calories: 361kcal | Carbohydrates: 56g | Protein: 14g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Potassium: 688mg | Fiber: 10g | Sugar: 10g | Vitamin A: 8082IU | Vitamin C: 81mg | Calcium: 231mg | Iron: 6mg