Keyword: Instant pot ribolita, Instantpot ribolita, Italian bread soup, slow cooker ribolita
Servings: 6servings
Calories: 427kcal
Author: Whitney Reist | Sweet Cayenne
Equipment
Instant Pot
slow cooker
Ingredients
1(28-ounce)can San Marzano whole peeled tomatoes
Extra virgin olive oil
1mediumshallot, finely diced (about ¼ cup)
3medium carrots, diced into ½’’ pieces
2celery stalks, diced into ½’’ pieces
2garlic cloves, finely minced
2cupscranberry/borlotti beans, soaked for 8-10 hours (substitute with cannellini, Great Northern, or pinto beans)
1small Parmesan rind
¾teaspooncrushed red pepper flakes
6cupswater
1bunch fresh, washed turnip greens, torn into 2’’ pieces, stems discarded (about 6 cups; substitute with Tuscan/lacinato kale or swiss chard)
Salt and pepper to taste
½loaf crusty country bread (about 10 oz.), torn into 1 ½’’ pieces
Garlic powder/salt OR Italian seasoning blend
Freshly-grated Parmesan cheese
Instructions
For the stovetop (cooking time is calculated for CRANBERRY/BORLOTTI beans that have been soaked overnight):
Preheat oven to 450℉ (if planning to serve fresh). Use a fork to remove Drain the tomatoes and reserve the juice. Use your hands to crush the tomatoes into bite-sized pieces. Set both aside.
Place a large heavy-bottomed, oven-safe pot over medium heat. Add a tablespoon of oil to the bottom of the pot. Add the shallot, carrots, and celery, sauteing for 5-7 minutes until translucent. Add the crushed tomato pieces and cook an additional 7 minutes until the mixture is thick. Add the garlic and stir for 30 seconds until fragrant. Add the soaked beans, Parmesan rind, red pepper flakes, reserved tomato juice, and 6 cups of water. Bring to a boil over medium-high heat, then reduce heat to a simmer. Cook with the lid slightly ajar, stirring occasionally, for 1 ½ - 3 hours until the beans reach desired tenderness (only simmer for 10 minutes if using canned beans).
Once the beans are tender, add the greens one handful at a time, stirring to wilt between additions. Simmer the greens for 10 minutes or until tende. Season the soup to taste with salt and pepper and remove the Parmesan rind.
To serve fresh: If you plan to serve the entire soup right away, add 2 cups of the bread pieces to the soup as the greens simmer, stirring to combine. Once the greens are tender and you have seasoned the soup with salt and pepper, remove the pot from heat. Add the remaining bread pieces to the top of the soup. Drizzle ¼ cup of olive oil over the bread, sprinkle some garlic powder on top, and then finish with some freshly-grated Parmesan. Transfer to the oven and bake for 10 minutes until the bread is golden and crusty on top. Ladle soup into bowls and serve.
Storing to serve in single servings later: once you complete step 3, transfer the soup to a container to cool for 30 minutes before place in the refrigerator. When ready to heat, proceed to “Reheating Ribolita” instructions.
For the Instant Pot (cooking time is calculated for CRANBERRY/BORLOTTI beans that have been soaked overnight):
Preheat oven to 450℉ (if planning to serve fresh). Use a fork to remove the tomatoes and reserve the juice. Use your hands to crush the tomatoes into bite-sized pieces. Set both aside.
Set the Instant Pot to “saute.” Add 1-2 tablespoons of olive oil to coat the bottom of the pot. Add the shallot, carrots, and celery, sauteing for 5-7 minutes until translucent. Add the crushed tomato pieces and cook an additional 7 minutes until the mixture is thick. Add the garlic and stir for 30 seconds until fragrant. Add the soaked beans, Parmesan rind, red pepper flakes, reserved tomato juice, and 4 cups of water. Turn the pressure valve to “sealing” and cook on high pressure for 20 minutes. Quickly release the pressure once completed with a towel on top of the pressure valve to catch some of the water.
Carefully open the lid, then add the greens one handful at a time. Place the lid back on and set the valve to “sealing.” Cook on high pressure for an additional 10 minutes. Quickly release the pressure once completed with a towel on top of the pressure valve to catch some of the water. Stir the soup and season to taste with salt and pepper.
To serve fresh: After step 3, add 2 cups of the bread pieces to the soup, stirring to combine and heat through. Ladle soup into six 8-ounce ramekins or soup crocks and place on a baking sheet. Add the remaining bread pieces to the tops of the soup bowls. Drizzle about 2 teaspoons of olive oil over each bowl, then sprinkle some garlic powder on top, and then finish with some freshly-grated Parmesan. Transfer to the oven and bake for 10 minutes until the bread is golden and crusty on top. Serve hot!
Storing to serve in single servings later: once you complete step 3, transfer the soup to a container to cool for 30 minutes before place in the refrigerator. When ready to heat, proceed to “Reheating Ribolita” instructions.
For the slow cooker (cooking time is calculated for CRANBERRY/BORLOTTI beans that have been soaked overnight):
Add the shallots, carrots, celery, crushed tomatoes, garlic, soaked beans, Parmesan rind, red pepper flakes, tomato juice and 6 cups of water to the slow cooker. Cook on LOW for 4-6 hours until the beans are tender. During the last 30 minutes of cooking, add the greens and stir to combine. Once the beans are tender, season to taste with salt and pepper.
To serve fresh: Preheat oven to 450℉. After step 1, add 2 cups of the bread pieces to the soup, stirring to combine and heat through. Ladle soup into six 8-ounce ramekins or soup crocks and place on a baking sheet. Add the remaining bread pieces to the tops of the soup bowls. Drizzle about 2 teaspoons of olive oil over each bowl, then sprinkle some garlic powder on top, and then finish with some freshly-grated Parmesan. Transfer to the oven and bake for 10 minutes until the bread is golden and crusty on top. Serve hot!
Storing to serve in single servings later: once you complete step 1, transfer the soup to a container to cool for 30 minutes before place in the refrigerator. When ready to heat, proceed to “Reheating Ribolita” instructions.
Reheating ribolita:
Preheat oven to 450℉. Add the amount of soup you would like to heat (about 1 ½ cups per person) into a sauce or soup pan. Add ⅓ cup of bread pieces per serving to the soup. Heat over medium until the soup comes to a simmer.
Ladle soup into 8-ounce ramekins or soup crocks and place on a baking sheet. Add ⅓ cup of bread pieces to the top of each soup bowl. Drizzle about 2 teaspoons of olive oil over each bowl, then sprinkle some garlic powder on top, and then finish with some freshly-grated Parmesan. Transfer to the oven and bake for 10 minutes until the bread is golden and crusty on top. Serve hot!