Tuscan Soup (Ribalta)
- Serves 8
- 2 Tbsp. olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 3 tomatoes, peeled and whole (fresh or canned)
- 1 sprig thyme
- 2 potatoes, coarsely diced
- 6 cups or 1 head covelo nero (Tucson cabbage), savoy cabbage, or kale
- 1/2 cup white beans or cannellini beans
- 4 slices country style bread, cut into l inch cubes
- 7- 8 cups vegetable broth
- Italian parsley
- salt and pepper to taste
1.Heat the oil in a deep pressure cooker on medium high heat.
2.Sauté the onions, celery, and carrot until the onions are translucent.
3.Add the tomato, thyme, and potato. Continue to cook for 2 minutes.
4.Add the cabbage (or kale) and the beans.
5.Pour 7-8 cups of water into the cooker, enough to just cover all the ingredients.
6.Do not pass the maximum fill line.
7.Lightly season with salt and pepper.
8.Bring to a boil and stir occasionally to prevent any sticking.
9.Add the bread. Ensure that the contents do not exceed the maximum fill line.
10.Close and lock the lid in place. Heat on high until pressure builds and the indicator rod rises to maximum pressure.
11.Turn down the heat. Cook for 25 minutes.
12.Turn off the heat, and release the pressure by slowly pressing the button on the handle.
13.Once all pressure is released, open the lid.
14.Add salt or pepper to taste.
15.Sprinkle with chopped fresh parsley and drizzle with a little olive oil before serving.