1-2 hours6 servingscannellini beans

Cannellini, Kale, and Bread Soup

By Ivy Manning

6 servings

1-2 hours

Easy

Recipe Details

Difficulty: Easy

Prep Time: 20 min

Cook Time: 40 min

Total Time: 1-2 hours

Cooking Technique: Pressure Cook

Cuisine: Italian

Yield: 6 servings

Ingredients

2 tablespoons olive oil
1/4 cup pancetta
1 medium yellow onion
1 carrot
1 rib celery
3 cloves garlic
4 cups savoy cabbage
4 cups lacinato kale
4 cups vegetable broth
3 cups cannellini beans
1 rind Parmesan cheese
1 pinch red chile flakes
Salt and pepper
2 cups rustic bread
1/2 cup marinara sauce

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.

INSTRUCTIONS

Put the oil in the pot, select Saute, and adjust to More/High heat. When the oil is hot, add the pancetta and cook, stirring occasionally, until it begins to brown, 2 minutes. Carefully spoon out all but 1 tablespoon of the fat.
Add the onion, carrot, and celery to the pot and cook, stirring, until the onion is just tender, 4 minutes. Add the garlic and cook until fragrant, 45 seconds. Press Cancel.
Add the cabbage, kale, broth, beans, cheese rind (if using), red chili flakes, 1/2 teaspoon salt, and several grinds of pepper. Lock on the lid, select the Pressure Cook function, and adjust to High pressure for 15 minutes. Make sure the steam valve is in the “Sealing” position and that the “Keep Warm” button is off.
When the cooking time is up, let the pressure come down naturally for 10 minutes and then quick- release the remaining pressure. Stir the bread and marinara sauce into the soup and let stand for 2 minutes. Discard the cheese rind and season the soup with salt and pepper.
Ladle the soup into bowls and garnish with a drizzle of olive oil, if desired.

Notes

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.

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About the chef

Ivy Manning

Ivy Manning is a Portland, Oregon-based food and travel writer and author of 10 cookbooks including her most recent title, Tacos A to Z- A Delicious Guide To Inauthentic Tacos (West Margin Press, 2023). Her work regularly appears in Cooking Light, Clean Eating, Eating Well, Better Homes & Gardens, and The Kitchn.com. She is a regular contributor to lifestyle brands like Fitbit, My Fitness Pal and The Spruce Eats. After receiving a Bachelor of Arts in English from the University of Wisconsin-Madison, Manning attended Western Culinary Institute in Portland, Oregon, followed by an externship at the award-winning Paley’s Place restaurant, stints at some of Portland’s best restaurants, and stages in Barbaresco, Italy and Chiang Mai, Thailand. She held the position of Salud Cooking School director at Whole Foods Market in Portland for several years and currently teaches classes at Bob’s Red Mill. Manning lives in a sweet bungalow in Portland, Oregon with her vegetarian husband Gregor, and her rescued Whippets, Astor and Remy. When she’s not in the kitchen, she’s traveling the world to eat, working with the nonprofit Les Dames D’Escoffier Portland, hanging out in international food markets, or doing yoga with goats.

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