Pressure Cooker Ribollita (Tuscan Bean and Vegetable Stew)

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Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling

4 large carrots (1 ¼ pounds; 525g), peeled and cut into ¼-inch dice

3 large celery stalks (8 ounces; 240g), cut into ¼-inch dice

1 large (13-ounce; 370g) leek, white and light green parts only, cut into ¼-inch dice

1 medium (7-ounce; 200g) red onion, cut into ¼-inch dice

2 ½ cups peeled, seeded, and diced butternut squash (12 ounces; 360g; about ½ of a medium squash)

3 medium garlic cloves, thinly sliced

Kosher salt

8 ounces (1 ½ cups; 225g) dried cannellini beans

2 sprigs fresh thyme and/or sage

1 bunch (about 8 ounces; 225g) lacinato kale (a.k.a. dinosaur, Tuscan, or black kale), stemmed, leaves roughly chopped

4 ounces (110g) fresh or stale rustic crusty bread, cut into 1-inch cubes

Freshly ground black pepper

Freshly grated Parmigiano-Reggiano, for serving (optional)

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