Instant Pot Cannellini, Kale, and Bread Soup

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recipe by Ivy Manning

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
  • Calories icon

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:

recipe updated Feb 4, 2020


  • Pancetta icon
    ¼ cup (about 36.6 g)
  • Yellow onion icon
    Yellow onion
    1 (about 140 g)
  • Carrot icon
    1 (about 50 g)
  • Celery stalk icon
    Celery stalk
    1 (about 45 g)
  • Garlic clove icon
    Garlic clove
    3 (about 18 g)
  • Dried cannellini beans icon
    Dried cannellini beans
    1 ½ cups (about 302.4 g)
  • Lacinato kale icon
    Lacinato kale
    4 cups (about 82.37 g)
  • Savoy cabbage icon
    Savoy cabbage
    4 cups (about 364.8 g)
  • Rustic french bread icon
    Rustic french bread
    113.5 g (about ½)
  • Marinara sauce icon
    Marinara sauce
    ½ cup (about 127.2 g)
  • Olive oil icon
    Olive oil
    2 tbsp (about 27.3 g)
  • Vegetable broth icon
    Vegetable broth
    4 cups (about 883.97 g)
  • Chili flakes icon
    Chili flakes
    1 pinch (about 0.05 g)
  • Black pepper icon
    Black pepper
    ¼ tsp (about 0.54 g)
  • Salt icon
    ½ tsp (about 3 g)
  • Parmesan cheese rind icon
    Parmesan cheese rind
    30 g (about 2 tbsp)
  • Olive oil icon
    Olive oil
    as needed


  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Medium bowl

Step preview

  1. Add olive oil to the inner pot
  2. Pre-heat until hot - Sauté, More
  3. Then add pancetta to the inner pot
  4. Cook until lightly browned while stirring occasionally - 2 min
  5. Spoon out all but 1 tablespoon of the fat
  6. Add yellow onion, carrot and celery stalk to the soup
  7. Cook until tender while stirring frequently - 4 min
  8. Add garlic clove to the soup
  9. Cook until fragrant - 45 sec
  10. Add vegetable broth, chili flakes, dried cannellini beans, black pepper, salt, lacinato kale, savoy cabbage and parmesan cheese rind to the soup
  11. Close and lock the lid and turn the steam release handle to Sealing
  12. Pressure cook - Manual, High, 15 min
  13. Natural release - 10 min
  14. Release pressure -
  15. Then stir rustic french bread and marinara sauce into the soup
  16. Let rest - 2 min
  17. Discard parmesan rind
  18. Season
  19. Ladle soup into 6 medium bowls
  20. Garnish with olive oil
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