Pressure Cooker Tuscan Bean Soup - Recipes | Pampered Chef US Site

Name: Pressure Cooker Tuscan Bean Soup - Recipes | Pampered Chef US Site
Ingredients: 2 tbsp (30 mL) olive oil; 3 medium carrots, peeled, cut into ½" (1-cm) pieces; 2 celery stalks, cut into ½" (1-cm) pieces; 1 large onion, finely chopped; 4 garlic cloves, pressed; ½ tsp (5 mL) salt; 4 cups (1 L) vegetable broth; 1 can (28 oz./796 mL) diced tomatoes, undrained; 6 cups (1.5 L) kale leaves, coarsely chopped (see cook’s tip); 2 cans (15.5 oz./540 mL each) cannellini (white kidney) beans, rinsed and drained; 1 oz. (30 g) Parmesan cheese with the rind (see cook’s tips), plus additional for serving; 2 sprigs fresh rosemary

www.pamperedchef.com

This hearty Italian white bean soup, also called Ribollita, is bursting with flavor, loaded with fresh veggies, and ready in less than an hour. A comforting classic!

View full recipe on www.pamperedchef.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.pamperedchef.com.

Share this recipe:

Cooking tools:

Pressure cooker

Ingredients

2 tbsp (30 mL) olive oil
3 medium carrots, peeled, cut into ½" (1-cm) pieces
2 celery stalks, cut into ½" (1-cm) pieces
1 large onion, finely chopped
4 garlic cloves, pressed
½ tsp (5 mL) salt
4 cups (1 L) vegetable broth
1 can (28 oz./796 mL) diced tomatoes, undrained
6 cups (1.5 L) kale leaves, coarsely chopped (see cook’s tip)
2 cans (15.5 oz./540 mL each) cannellini (white kidney) beans, rinsed and drained
1 oz. (30 g) Parmesan cheese with the rind (see cook’s tips), plus additional for serving
2 sprigs fresh rosemary