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recipe by Ivy Manning
This thick Tuscan soup is called ribollita, Italian for “re boiled,” because it’s traditionally made with leftover beans, vegetables, and stale bread. But this version starts fresh with soaked cannellini beans, delicate savoy cabbage, and sturdy lacinato kale, ribs and all—the Instant Pot makes them all meltingly tender in no time. To soak beans overnight (or all day, depending on when you plan to cook them), rinse, drain, and place in a large bowl. Add cold water to cover by 3 inches. Soak for 8 to 12 hours, then drain and rinse before proceeding. To quick-soak dried beans in the Instant Pot: Rinse, drain, and place the beans in the Instant Pot. Add cold water to cover by 3 inches. Select SAUTÉ and adjust to MORE/HIGH heat. As soon as the beans come to a simmer, cook for 2 minutes and then press CANCEL. Remove the pot from the appliance and let the beans stand for 1 hour in the hot water. Drain and rinse. The following recipes are excerpted from INSTANT POT® ITALIAN © 2018 by Ivy Manning. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.Inspired by: https://recipes.instantpot.com/recipe/cannellini-kale-and-bread-soup/
recipe updated Feb 4, 2020