Easy Ribollita Italian Bread SoupInstantPotPressureCooker Recipe

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Learn how to make Ribollita - Italian Bread Soup using InstantPot/Pressure Cooker very easily.Instantpot Pressure cooking reduces the cooking time significantly. Ribollita is a combination of stale bread, aromatic vegetables, greens and legumes. Best thing about this soup is, it gives you flexibility to prepare with anything that is available in your kitchen and fridge, very healthy nutritious. I am using Red Kidney beans for this recipe but you can use cannelini beans/white butter beans too. This soup is very filling and also a perfect post workout meal. • Tips: • If you want this soup more liquidy, add more water. • If you are using canned beans, do not pressure cook the beans , add the beans after vegetables are cooked. • *You can directly use dried beans without soaking but pressure cook for 45 mins - 1 hour. • *Kale leaves are added at last for 10 minutes because if you cook them for 25 minutes, they become soggy. • Freezing: You can freeze this soup but make sure you avoid adding bread, cheese and these 2 when you are ready to eat. • ------------------------------------------ • For more homemade delicious recipes, subscribe to Cooking Quest by Sheetal: / cookingques. . • If you try my recipe, please post your feedback on Facebook or Instagram with pictures. Follow me on • Facebook: / cookingquest. . • Instagram: / cookingques. . • -------------------------------------------------------------------------------------------------------------------- • Ingredients: • *Extra Virgin Olive Oil - 3 TSP • *Onion - 1 medium • *Carrots - 2 • *Garlic crushed - 3 cloves • *Celery - 2 sticks • *Leek - 1/2 sliced • *Soaked Red Kidney Beans - 200 gms • *Kale leaves - bunch • *Salt Pepper • *Chilli flakes - 1 TSP • *Thyme - 1 TSP • *Water - 500 ml • *Tomatoes - 3 big size • Whole meal bread - 2 slices • Method: • *Soak Red kidney beans for minimum 1 hour. (You can directly use dried beans without soaking but pressure cook for 45 mins - 1 hour.) • *Turn on saute mode on instant pot. • *Add chopped onions and cook • *Add garlic cloves • *Add chopped carrots, celery, leek and cook for 2-3 minutes. • *Now add chopped tomatoes and let it cook for few minutes. • *Add soaked red kidney beans and tomato puree/paste • *Mix well • *Add chilli flakes, salt and thyme • *Mix Add water • *Add a small parmesan rind • *Turn on Pressure cook mode for 25 mins • Do a quick pressure release and add Kale leaves. • *Pressure cook again for 10 mins. • *Naturally release and add salt and pepper according to your taste • Add bread pieces and gently mix • When you are ready to eat, transfer to a oven dish • *Pre heat oven at 180C • *Bake at 180 C for 10-15 mins until cheese melts • *Serve into soup bowls and enjoy. • MUSIC : FELISYAN STUDIOS

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