Best 6 Pressure Cooker Three Bean Ribollita Recipes

PRESSURE-COOKER THREE-BEAN RIBOLLITA

Steps:

• Heat a 6- to 8-quart stovetop pressure cooker over medium-high, or set an electric pressure cooker to saute. Add bacon and cook, stirring occasionally, until crisp, about 6 minutes. With a slotted spoon, transfer bacon to a paper-towel-lined plate. Add onion and garlic to pressure cooker, and cook until softened, 6 to 8 minutes. Add beans, carrots, celery, chicken stock, and the water. Season with salt and pepper.
• Stovetop:Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 50 minutes. Remove from heat, quickly release heat (loosely cover vent with a clean kitchen towel), then remove lid. Let stand 10 minutes. Bring to a simmer over medium heat. Electric: Secure lid. Manually set cooker to 30 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid. Let stand 10 minutes. Bring to a simmer using the saute function.
• Add cabbage and rosemary, and cook, stirring, until cabbage is tender, 5 to 10 minutes. Stir in bread and simmer until bread has softened and begins to break down, about 2 minutes. Stir in reserved bacon, and season with salt and pepper. Sprinkle with cheese and drizzle with oil, if desired, and serve immediately.
• 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.

SLOW COOKER RIBOLLITA

Steps:

• Place the beans in a large bowl and add cold water to cover by 3 inches. Cover the bowl and soak the beans in the refrigerator overnight.
• The next day, pour the beans and their soaking liquid into a slow cooker. Add enough fresh water to cover the beans by 2 inches, cover with the lid, and cook on the high setting for 4 hours.
• Place a very large sauté pan over medium heat. Add the olive oil, and when the oil shimmers, add the onion. Season with salt and cook for 5 minutes, stirring every minute or so, until softened. Add the carrots, celery, butternut squash, and garlic, and cook for 5 more minutes, until starting to soften. Transfer the vegetables to the slow cooker. Add the tomatoes, crushing each one in your hand as you add it. Add the bouquet garni, 1 tablespoon salt, and 1/2 tablespoon of the red pepper flakes. Cook on the low setting for 3 hours.
• Uncover the slow cooker, remove the bouquet garni, and add the kale, bread, 1 cup of the Parmigiano-Reggiano, and the remaining 1/2 tablespoon red pepper flakes. Stir the soup well, season with more salt to taste, and serve with the remaining Parmigiano-Reggiano sprinkled on top.

THREE BEAN RIBOLLITA

Steps:

• Place bacon in a small stockpot, and place over medium heat; cook, stirring occasionally, until crisp, about 6 minutes. Remove bacon, and set aside. Add onions and garlic to hot bacon fat, and cook until onions are translucent, about 8 minutes. Add carrots, celery, and pepper, and cook for 5 minutes.
• Add northern, rattlesnake, and pinto beans, chicken stock, 5 1/2 cups water, and rosemary, and bring to a boil. Reduce heat to medium low, and simmer 30 minutes. Add cabbage, and simmer until beans are tender, 25 to 30 minutes. Ten minutes before soup is done, stir in salt and reserved bacon.
• Stir in bread, and simmer until bread has totally softened and just begins to break down, about 10 minutes. Adjust seasoning to taste with salt and pepper if necessary. Serve ribollita drizzled with a good-quality extra-virgin olive oil and sprinkled with Parmesan, if desired.

PRESSURE COOKER RIBOLLITA WITH SMOKED MOZZARELLA TOASTS

Steps:

• Turn on the sauté setting of a 6- to 8-quart electric pressure cooker and heat the oil. Add the onion, season with salt, and cook, stirring occasionally, until limp and translucent, 6 to 8 minutes. Add the leek, celery and fennel, season with salt, and cook, stirring occasionally, until softened and fragrant, about 8 minutes. Add the chopped garlic, bay leaves, red-pepper flakes and white wine; season with a generous amount of pepper. Stir well and let the wine come to a simmer before turning off the heat.
• Add the stock, beans, tomatoes, thyme, rosemary and lemon juice. Cook on high pressure until the beans are creamy, 50 minutes to 1 hour.
• Allow the pressure to release naturally for 10 minutes, then release the remaining pressure manually. Turn on the sauté setting. Remove and discard the bay leaves and herb sprigs (if using). Stir in the greens and vinegar.
• Let the greens cook, stirring occasionally, while you make the toasts: Turn on the broiler. Rub the bread slices with the halved garlic and drizzle them with olive oil. Position a rack 6 inches from the broiler, and toast the slices until very light golden, 1 to 2 minutes. Add 1 slice of mozzarella to each toast and broil until softened and browned in spots.
• Season the soup to taste with salt and pepper. Divide the soup among bowls, adding a mozzarella toast in each bowl. Top with the reserved fennel fronds and black pepper or red-pepper flakes, if desired.

SLOW COOKER RIBOLLITA WITH SMOKED MOZZARELLA TOASTS

Steps:

• Heat the oil in a large Dutch oven or skillet over medium. Add the onion, season with salt, and cook, stirring occasionally, until limp and translucent, 6 to 8 minutes. Add the leek, celery and fennel, season with salt, and cook, stirring occasionally, until softened and fragrant, about 8 minutes. Add the chopped garlic, bay leaves, red-pepper flakes and white wine; season generously with black pepper. Stir well and let the wine come to a simmer before turning off the heat.
• Scrape the mixture into a 6- to 8-quart slow cooker. Add the stock, beans, tomatoes, thyme, rosemary and lemon juice. Cook until the beans are tender and creamy, about 6 hours on high or 12 hours on low.
• Before serving, remove and discard the bay leaves and herb sprigs. Switch the slow cooker to high (if it's not already), and stir in the greens and vinegar.
• Let the greens cook while you make the toasts: Turn on your broiler. Rub the bread slices with the halved garlic and drizzle them with olive oil. Position a rack 6 inches from the broiler, then toast sliced bread under the broiler until very light golden, 1 to 2 minutes. Add 1 slice of mozzarella to each toast and broil until softened and browned in spots. Taste the soup and season to taste with salt and pepper.
• Divide the soup among bowls and add a mozzarella toast to each bowl. Garnish with the reserved fennel fronds, and additional black pepper or red-pepper flakes, if desired.

RIBOLLITA

Steps:

• Combine 8 cups water, beans, sage, and sliced garlic in large saucepan. Bring to boil; reduce heat to low, cover, and simmer until beans are tender, stirring occasionally and adding more water by 1/4 cupfuls to keep beans submerged, 2 to 2 1/2 hours, depending on age of beans. Add 1 teaspoon sea salt; simmer 10 minutes. Uncover and cool beans in liquid. DO AHEAD: Can be made 1 day ahead. Cover and chill in cooking liquid.
• Heat 3 tablespoons oil in large pot over medium heat. Add onion; sprinkle with sea salt. Cook until onion is translucent, stirring often, about 5 minutes. Add chopped garlic; stir 2 minutes. Add celery, carrot, potato, fennel, and thyme; cook until vegetables are tender and begin to turn brown in spots, stirring often, 15 to 18 minutes. Add kale, chard, cabbage, tomatoes, Parmesan rind, 5 cups water, and 1 teaspoon sea salt. Bring to boil; reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 1 1/2 hours. Add beans with cooking liquid and crushed red pepper. Add 2 cups broth. Season with salt and generous amount of pepper. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill. Rewarm before continuing.
• Add bread to soup and simmer, stirring often to break up bread into smaller pieces and adding more broth by 1/2 cupfuls to thin, if desired. Season with sea salt and pepper.
• Divide ribollita among bowls, drizzle with oil, and serve.
• Also called Tuscan kale, dinosaur kale, lacinato kale, or cavolo nero_, black kale has long, narrow dark green leaves; available at some supermarkets and farmers' markets._