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Pressure-Cooker Three-Bean Ribollita

Recipe photo courtesy of Marcus Nilsson

Italian for "reboiled," this hearty soup was invented in Tuscany by frugal cooks who wanted to use up leftovers, such as a pot of minestrone and yesterday's bread. Our pressure-cooker/Instant-Pot version uses day-old bread but calls for making the soup from scratch. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter).

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Ingredients

Directions

Cook's Notes

If you don't have day-old bread, spread slices or cubes of fresh country-style bread on a rimmed baking sheet and toast in a 300-degree oven for about 15 minutes.

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