No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Three Bean Ribollita, Pressure Cooker Variation

Sort through the beans for stones or dirt, and rinse under cold running water before you begin.

  • servings: 8




  • 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


  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.