Cannellini, Kale, and Bread Soup
This thick Tuscan soup is called ribollita, Italian for “re boiled,” because it’s traditionally made with leftover beans, vegetables, and stale bread. But this version starts fresh with soaked cannellini beans, delicate savoy cabbage, and sturdy lacinato kale, ribs and all—the Instant Pot makes them all meltingly tender in no time.
Servings Prep Time
6servings 20minutes
Cook Time
Servings Prep Time
6servings 20minutes
Cook Time
  • 2tablespoons olive oilplus more for garnish
  • 1/4cup pancettadiced, from a 1/2-inch– thick slab, or chopped thick-cut bacon
  • 1medium yellow onionchopped
  • 1 carrotfinely diced
  • 1rib celeryfinely diced
  • 3cloves garlicchopped
  • 4cups savoy cabbagechopped
  • 4cups lacinato kalechopped, including center ribs
  • 4cups vegetable brothor chicken, homemade or low-sodium store-bought
  • 3cups cannellini beanssoaked, from 1 1/2 cups dried beans; see Note
  • 1rind Parmesan cheese2-inch, optional
  • 1pinch red chile flakes
  • Salt and pepper
  • 2cups rustic bread1-inch pieces, crusts discarded, 4 ounces
  • 1/2cup marinara saucehomemade or jarred, warmed
  1. Put the oil in the pot, select Saute, and adjust to More/High heat. When the oil is hot, add the pancetta and cook, stirring occasionally, until it begins to brown, 2 minutes. Carefully spoon out all but 1 tablespoon of the fat.
  2. Add the onion, carrot, and celery to the pot and cook, stirring, until the onion is just tender, 4 minutes. Add the garlic and cook until fragrant, 45 seconds. Press Cancel.
  3. Add the cabbage, kale, broth, beans, cheese rind (if using), red chili flakes, 1/2 teaspoon salt, and several grinds of pepper. Lock on the lid, select the Pressure Cook function, and adjust to High pressure for 15 minutes. Make sure the steam valve is in the “Sealing” position and that the “Keep Warm” button is off.
  4. When the cooking time is up, let the pressure come down naturally for 10 minutes and then quick- release the remaining pressure. Stir the bread and marinara sauce into the soup and let stand for 2 minutes. Discard the cheese rind and season the soup with salt and pepper.
  5. Ladle the soup into bowls and garnish with a drizzle of olive oil, if desired.
Recipe Notes

To soak beans overnight (or all day, depending on when you plan to cook them), rinse, drain, and place in a large bowl. Add cold water to cover by 3 inches. Soak for 8 to 12 hours, then drain and rinse before proceeding. To quick-soak dried beans in the Instant Pot: Rinse, drain, and place the beans in the Instant Pot. Add cold water to cover by 3 inches. Select SAUTÉ and adjust to MORE/HIGH heat. As soon as the beans come to a simmer, cook for 2 minutes and then press CANCEL. Remove the pot from the
appliance and let the beans stand for 1 hour in the hot water. Drain and rinse.


The following recipes are excerpted from INSTANT POT® ITALIAN © 2018 by Ivy Manning. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.