Pressure Cooker Ribollita Tuscan Bean And Vegetable Stew Recipes

TUSCAN-STYLE RIBOLLITA

Save up stale bread and transform it into this thick, chunky, delicious stew, which is low in fat and calories, and showcases tomatoes, beans and cavolo nero.

Provided by Esther Clark

Categories Dinner, Supper

Time 40m

Number Of Ingredients 15

Tuscan-style ribollita image

Steps:

Heat the oil in a large saucepan or flameproof casserole over a medium heat and fry the onion, celery and carrot with a pinch of salt for 15 mins until soft. Add the garlic and chilli flakes, and cook for 1 min.
Stir in the rosemary sprig, tomatoes, stock, beans and parmesan rind, if using, and bring to a simmer. Add the cavolo and cook, covered, for 10 mins. Stir through the bread and cook for several minutes more to warm through, then add the vinegar and season. Spoon into bowls, drizzle with a little more oil and sprinkle with the basil, if using, and the grated cheese.

Nutrition Facts : Calories 196 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium

Ingredients

2 tbsp olive oil, plus extra for drizzling
1 onion, finely chopped
2 celery sticks, finely chopped
1 carrot, chopped
2 garlic cloves, crushed
pinch of chilli flakes
1 rosemary sprig
400g can chopped tomatoes
500ml hot chicken or vegetable stock
400g can cannellini beans, drained and rinsed
1 parmesan rind (optional)
250g cavolo nero or kale, chopped
150g stale crusty bread torn into chunks (see tip below)
1 tbsp red wine vinegar
a few leaves of basil (optional) and grated parmesan or vegetarian alternative, to serve

PRESSURE COOKER RIBOLLITA WITH SMOKED MOZZARELLA TOASTS

This classic Italian vegetable stew is a wonderful way to revive leftover cooked vegetables and stale bread (ribollita means "reboiled" in Italian). You can prepare it in a pot following a more traditional method, but here, a pressure cooker makes it possible to cook dried beans relatively quickly without having to soak them. Thanks to a quick sauté in olive oil, the vegetables become silky and almost disappear into the soup. If you'd like to add leftover cooked vegetables, throw them in with the greens at the very end so they don't overcook.

Provided by Sarah DiGregorio

Categories dinner, soups and stews, main course

Time 2h

Yield 6 to 8 servings (about 8 cups)

Number Of Ingredients 22

Pressure Cooker Ribollita With Smoked Mozzarella Toasts image

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.

Ingredients

1/4 cup olive oil, plus more for drizzling
1 large yellow or red onion, finely chopped
Kosher salt and black pepper
1 large leek, trimmed, white and light green parts sliced
3 celery stalks, finely chopped
1 small fennel bulb, trimmed, cored and finely chopped, fronds reserved
14 garlic cloves, smashed and roughly chopped
2 dried bay leaves
1 teaspoon red-pepper flakes, plus more for serving
1 cup dry white wine
5 cups chicken or vegetable stock
1 1/2 cups dried white beans, such as cannellini or great Northern (no need to soak)
1 (15-ounce) can crushed tomatoes
3 fresh thyme sprigs or 1 teaspoon dried thyme
1 fresh rosemary sprig or 1/2 teaspoon dried rosemary
2 tablespoons fresh lemon juice (from about 1/2 lemon)
1 bunch kale, chard or collards (about 12 ounces), stemmed and finely chopped, or 1 (10-ounce) bag frozen chopped spinach or kale
2 teaspoons balsamic vinegar, preferably aged
8 slices crusty bread, for serving
1 garlic clove, cut in half
Olive oil
8 ounces smoked or regular mozzarella, cut into 8 (1/4-inch-thick) slices

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PRESSURE COOKER (INSTANT POT) RIBOLLITA

Web Jan 2, 2019 1/2 cup grated Parmesan cheese Instructions Add beans and 4 cups water to the pressure cooking pot. Select High Pressure and 1 …
From pressurecookingtoday.com
Reviews 19
Category Soup
Servings 8
Estimated Reading Time 3 mins

Add beans and 4 cups water to the pressure cooking pot. Select High Pressure and 1 minute cook time. When timer sounds, turn pressure cooker off and allow pressure to release naturally for 1 hour. Drain beans in a colander, discarding water.
Select Browning/Sauté and add oil, onion, carrots, and celery. Sauté, stirring occasionally until tender, about 3 minutes. Add garlic and sauté 1 minute more.
Add tomatoes, 2 cans broth, bay leaf, sage, thyme, and black pepper and stir to combine. Add drained beans and kale on top and don’t stir.
Lock lid in place, select High Pressure and 5 minutes cook time. When timer sounds, turn off pressure cooker and allow pressure to release naturally for 10 minutes, then do a quick pressure release. Remove bay leaf and thyme stems.

Pressure Cooker Ribollita Tuscan Bean And Vegetable Stew Recipes

TUSCAN-STYLE RIBOLLITA

Save up stale bread and transform it into this thick, chunky, delicious stew, which is low in fat and calories, and showcases tomatoes, beans and cavolo nero.

PRESSURE COOKER RIBOLLITA WITH SMOKED MOZZARELLA TOASTS

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