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Three Bean Ribollita, Pressure Cooker Variation

Serves 6 to 8

Sort through the beans for stones or dirt, and rinse under cold running water before you begin.

3 ounces dried cannellini beans (1/2 cup)

3 ounces dried great northern beans (1/2 cup)

3 ounces dried pinto beans (1/2 cup)

8 1/2 cups water

4 ounces bacon, cut into 1/2-inch dice

1 onion, cut into 1/2-inch dice

2 cloves garlic, minced

4 carrots, cut into 1/2-inch dice

2 ribs celery, strings removed, cut into 1/2-inch dice

1/2 savoy cabbage (about 12 ounces), thinly sliced

5 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat

2 teaspoons chopped fresh rosemary

Coarse salt and freshly ground pepper

6 half-inch-thick slices day-old country-style bread, torn into small pieces

Freshly grated Parmesan cheese, optional

1. To quick-soak beans, place them in the pressure cooker with 5 cups water. Bring to a boil,

and attach cover. Reduce heat to medium, and allow pressure to build to the second red ring;

adjust heat to maintain pressure. Cook for 3 minutes. Turn off heat, and lower pressure using the

natural release method (see instruction booklet). Drain beans in a coldander, and set aside.

2. Place bacon in the pressure cooker over medium heat. Cook, stirring occasionally, until crisp,

about 6 minutes. Remove bacon, and set aside. Add onions and garlic to the bacon fat, and cook

until the onions soften about 8 minutes.

3. Add reserved beans, carrots, celery, cabbage, chicken stock, 3 1/2 cups water, rosemary,

and salt and pepper to taste. Bring to a boil over medium-high heat. Reduce heat to medium,

attach cover, and bring pressure to second red ring. Adjust heat, and cook for 7 minutes. Turn off

heat, and lower pressure using the natural release method.

4. Remove cover, and stir in bread. Simmer soup until bread has softened and begins to break

down, about 5 minutes. Stir in the reserved bacon; adjust the seasoning if necessary. Serve

drizzled with extra-virgin olive oil, and sprinkle with Parmesan cheese, if desired.

From Martha Stewart

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