Pressure Cooker Three Bean Ribollita Recipes

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PRESSURE COOKER RIBOLLITA WITH SMOKED MOZZARELLA TOASTS



Pressure Cooker Ribollita With Smoked Mozzarella Toasts image

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

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

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.

RIBOLLITA



Ribollita image

Even vegetable stews can have more vegetables. This recipe adds a pound of kale -- that's right, a full pound -- to softened onions, carrots and celery, combined with beans and tomatoes. It's simply a matter of bringing the other vegetables together in a simmer, then adding the kale and topping with the toast. The whole dish bakes in the oven for a few minutes to brown the toast with a little Parmesan.

Provided by Mark Bittman

Categories     dinner, main course

Time 50m

Yield 4 servings

Number Of Ingredients 15

5 tablespoons olive oil
1 small onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 tablespoon minced garlic
Salt and ground black pepper
2 cups cooked or canned cannellini beans
1 15-ounce can whole peeled tomatoes
4 cups vegetable stock or water
1 fresh rosemary sprig
1 fresh thyme sprig
1 pound chopped kale or escarole
4 large, thick slices whole-grain bread, toasted
1 small red onion, thinly sliced
1/2 cup freshly grated Parmesan

Steps:

  • Put 2 tablespoons of the oil in a large pot over medium heat. When it's hot, add onion, carrot, celery and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are soft, 5 to 10 minutes.
  • Heat the oven to 500 degrees. Drain the beans; if they're canned, rinse them as well. Add them to the pot along with tomatoes and their juices and stock, rosemary and thyme. Bring to a boil, then reduce heat so the soup bubbles steadily; cover and cook, stirring once or twice to break up the tomatoes, until the flavors meld, 15 to 20 minutes.
  • Fish out and discard rosemary and thyme stems, if you like, and stir in kale. Taste and adjust seasoning. Lay bread slices on top of the stew so they cover the top and overlap as little as possible. Scatter red onion slices over the top, drizzle with the remaining 3 tablespoons oil and sprinkle with Parmesan.
  • Put the pot in the oven and bake until the bread, onions and cheese are browned and crisp, 10 to 15 minutes. (If your pot fits under the broiler, you can also brown the top there.) Divide the soup and bread among 4 bowls and serve.

Nutrition Facts : @context http, Calories 539, UnsaturatedFat 17 grams, Carbohydrate 62 grams, Fat 24 grams, Fiber 17 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 1639 milligrams, Sugar 10 grams

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