There are few things as satisfying as a hot and hearty vegetable soup. Few things really hit the spot after a long day of work or on a cold day like a rich soup full of all the vegetables you love. This Tuscan Ribollita Bean Soup is ideal for those days when you want a nice, hot, filling meal that’s bursting with flavor with minimal effort on your part.
Tuscan Ribollita Bean Soup | Pressure Cooker Recipe
So what exactly is Tuscan Ribollita?
Tuscan Ribollita is an Italian soup dish that typically consists of leftover bread, cannellini beans, kale, and various other vegetables like carrots, onions, celery cooked together in a broth. It was typically made from leftovers, but using fresh ingredients really elevate the flavors of the dish to another level. It’s a super satisfying dish that’s made quite easily in your Instant Pot or pressure cooker.
This Tuscan Ribollita Bean Soup recipe is just another example of how an Instant Pot can make your culinary life a world easier. You simply most all of the ingredients to the pot and let the Instant Pot do the work for you. After 30 minutes of cooking, you put the pot on sauté, mash up some of the beans and vegetables a bit to help thicken up the dish, add the bread cubes and let it cook for another 5 minutes. Easy peasy.
If you enjoyed this Tuscan Ribollita Bean Soup, you’re sure to love my Instant Pot Brazilian Sopa de Palmito. It’s a delicious and elegant dish that’s made easily in your Instant Pot!
And if you’re looking for something a little heartier than a soup but still Italian, check out my Keto Lasagna. It’s all the deliciousness of a traditional lasagna without all the carbs!
Now Tuscan Ribollita is traditionally made with kale, but you can sub in spinach as well if you’re not a fan of kale. It gives it a slightly different flavor profile but it is still absolutely delicious either way. Also, the grated Parmesan for finishing is completely optional if you’d like to keep the dish dairy free. It certainly doesn’t make or break the dish if you decided to go without it.
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- 1 cup dried cannellini beans
- 1 14.5 oz can Canned Fire Roasted Tomatoes
- 1/2 cup onion chopped
- 1 cup carrots chopped into large pieces
- 1 cup celery stalks chopped into large pieces
- 1 12 oz package frozen spinach or kale
- 2 tablespoons Vegetable Oil
- 1 tablespoon Minced Garlic
- 1 tablespoon Tomato Paste
- 4 cups Vegetable Stock
- 2 tablespoons Tomato Paste
- 1 teaspoon Red Pepper Flakes
- 1 teaspoon Dried Thyme
- 1 teaspoon Salt
- 1 teaspoon Ground Black Pepper
- 1 teaspoon dried rosemary
- 2 cups stale sourdough bread cut into cubes
- 1/2 cup freshly grated parmesan optional
- Place all ingredients except bread and cheese into the inner liner of your Instant Pot. Cook on High pressure for 30 minutes and then allow the pot to sit undisturbed for 15 minutes and then release all remaining pressure.
- Turn the pot on Sauté. Using the back of a spoon, roughly mash a few of the beans and vegetables to thicken the soup.
- Once the broth is boiling, add the bread cubes and allow the soup to cook for an additional 5 minutes until the bread is completely soft. Add more water if needed to create a relatively thick stew.
- Ladle into serving bowls, sprinkle cheese on top and serve.
Don’t forget to check out my Instant Pot Fast & Easy Cookbook!
This book is full of all kinds of boldly flavored and internationally-themed recipes—Mexican, Thai, Moroccan, and more—with Instant Pot Fast & Easy, fully authorized by Instant Pot. Just like you have come to expect, my recipes will work perfectly every time, and of course taste great too. And because these are Instant Pot recipes, dishes like Japanese Chicken Curry, Chinese Steamed Ribs, and Mexican Pulled Pork are ready in a fraction of the time they would take using traditional cooking methods. As with all of my recipes, the focus is on whole foods instead of artificial convenience ingredients, so the recipes are delicious, easy, and healthful too.