Three Bean Ribollita, Pressure Cooker Variation
Sort through the beans for stones or dirt, and rinse under cold running water before you begin.
- 3 ounces dried cannellini beans (1/2 cup)
- 3 ounces dried great northern beans (1/2 cup)
- 3 ounces dried pinto beans (1/2 cup)
- 8 1/2 cups water
- 4 ounces bacon, cut into 1/2-inch dice
- 1 onion, cut into 1/2-inch dice
- 2 cloves garlic, minced
- 4 carrots, cut into 1/2-inch dice
- 2 ribs celery, strings removed, cut into 1/2-inch dice
- 1/2 savoy cabbage (about 12 ounces), thinly sliced
- 5 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
- 2 teaspoons chopped fresh rosemary
- Coarse salt and freshly ground pepper
- 6 day-old 1/2-inch-thick slices country-style bread, torn into small pieces
- Freshly grated Parmesan cheese, optional
To quick-soak beans, place them in the pressure cooker with 5 cups water. Bring to a boil, and attach cover. Reduce heat to medium, and allow pressure to build to the second red ring; adjust heat to maintain pressure. Cook for 3 minutes. Turn off heat, and lower pressure using the natural release method (see instruction booklet). Drain beans in a colander, and set aside.
Place bacon in the pressure cooker over medium heat. Cook, stirring occasionally, until crisp, about 6 minutes. Remove bacon, and set aside. Add onions and garlic to the bacon fat, and cook until the onions soften, about 8 minutes.
Add reserved beans, carrots, celery, cabbage, chicken stock, 3 1/2 cups water, rosemary, and salt and pepper to taste. Bring to a boil over medium-high heat. Reduce heat to medium, attach cover, and bring pressure to second red ring. Adjust heat, and cook for 7 minutes. Turn off heat, and lower pressure using the natural release method.
Remove cover, and stir in bread. Simmer soup until bread has softened and begins to break down, about 5 minutes. Stir in the reserved bacon; adjust the seasoning if necessary. Serve drizzled with extra-virgin olive oil, and sprinkle with Parmesan cheese, if desired.