Pressure Cooker Ribollita

Name: Pressure Cooker Ribollita
Yield: 8
Ingredients: 1/2 pound dried cannellini beans, rinsed and drained; 3 tablespoons extra-virgin olive oil; 1 medium yellow onion, chopped (about 1 cup); 2 medium carrots, chopped (about 1 1/4 cups); 2 celery stalks, chopped (about 1 1/4 cups); 4 garlic cloves, minced; 1 15-ounce can crushed tomatoes; 4 (14.5 ounce) cans low-sodium chicken broth; 1 bay leaf; 2 fresh sage leaves; 2 sprigs fresh thyme leaves; 1/2 teaspoon freshly ground black pepper; 5 ounce package baby Kale leaves (or chopped Lacinato kale); 8 slices day-old crusty whole-grain bread, torn into 1-inch pieces (about 4 cups); 1/2 cup grated Parmesan cheese

Pressure Cooker Ribollita was pinched from <a href="http://www.pressurecookingtoday.com/pressure-cooker-ribollita/" target="_blank">www.pressurecookingtoday.com.</a>

INGREDIENTS

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1/2 pound dried cannellini beans, rinsed and drained

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3 tablespoons extra-virgin olive oil

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1 medium yellow onion, chopped (about 1 cup)

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2 medium carrots, chopped (about 1 1/4 cups)

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2 celery stalks, chopped (about 1 1/4 cups)

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4 garlic cloves, minced

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1 15-ounce can crushed tomatoes

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4 (14.5 ounce) cans low-sodium chicken broth

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1 bay leaf

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2 fresh sage leaves

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2 sprigs fresh thyme leaves

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1/2 teaspoon freshly ground black pepper

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5 ounce package baby Kale leaves (or chopped Lacinato kale)

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8 slices day-old crusty whole-grain bread, torn into 1-inch pieces (about 4 cups)

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1/2 cup grated Parmesan cheese

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