Pressure Cooker Ribollita (Tuscan Bean and Vegetable Stew) Recipe
"This Tuscan vegetable, bean, and bread stew typically takes many hours to cook from start to finish, but a pressure cooker reduces that cooking time significantly while producing absolutely perfect results...."
INGREDIENTS
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3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling
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4 large carrots (1 1/4 pounds; 525g), peeled and cut into 1/4-inch dice
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3 large celery stalks (8 ounces; 240g), cut into 1/4-inch dice
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1 large (13-ounce; 370g) leek, white and light green parts only, cut into 1/4-inch dice
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1 medium (7-ounce; 200g) red onion, cut into 1/4-inch dice
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2 1/2 cups peeled, seeded, and diced butternut squash (12 ounces; 360g; about 1/2 of a medium squash)
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3 medium garlic cloves, thinly sliced
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Kosher salt
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8 ounces (1 1/2 cups; 225g) dried cannellini beans
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2 sprigs fresh thyme and/or sage
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1 bunch (about 8 ounces; 225g) lacinato kale (a.k.a. dinosaur, Tuscan, or black kale), stemmed, leaves roughly chopped
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4 ounces (110g) fresh or stale rustic crusty bread, cut into 1-inch cubes
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Freshly ground black pepper
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Freshly grated Parmigiano-Reggiano, for serving (optional)
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