Equipment
Ingredients
For the Soup
- 60 ml olive oil
- 100 g onion, finely chopped
- 5 g kosher salt
- 2 g black pepper
- 100 g leek, trimmed, white and light green parts sliced
- 3 celery, finely chopped
- 75 g fennel, trimmed, cored and finely chopped
- 14 garlic, smashed and roughly chopped
- 2 bay leaf
- 2 g red-pepper flakes
- 240 ml white wine
- 1175 ml chicken stock
- 1175 ml vegetable stock
- 350 g white beans
- 425 g canned tomatoes, crushed
- 3 thyme
- 1 rosemary
- 30 ml lemon juice
- 340 g kale, stemmed and finely chopped
- 10 ml balsamic vinegar
For the Toasts
- 8 crusty bread
- 1 garlic, cut in half
- 15 ml olive oil
- 225 g mozzarella, cut into 8 slices
Nutrition (per serving)
Method
Set the pressure cooker to the sauté function and heat the olive oil.
Add the onion and salt, cooking until translucent for 6 to 8 minutes.
Add the leek, celery, and fennel with a pinch of salt and sauté for 8 more minutes.
Stir in the chopped garlic, bay leaves, red-pepper flakes, white wine, and pepper.
Bring the mixture to a simmer, then turn off the sauté function.
Add the chicken or vegetable stock, dried beans, crushed tomatoes, thyme, rosemary, and lemon juice to the pot.
Secure the lid and cook on high pressure for 50 to 60 minutes.
Let the pressure release naturally for 10 minutes.
Manually release any remaining steam and open the lid.
Remove and discard the bay leaves and herb sprigs.
Stir in the chopped kale and balsamic vinegar until the greens wilt.
Preheat the broiler to high.
Rub the bread slices with the cut side of a garlic clove and drizzle with olive oil.
Place the bread on a rack 15 cm (6 inches) from the heat and toast for 1 to 2 minutes.
Place a mozzarella slice on each toast and broil until the cheese melts and browns.
Ladle the soup into bowls, place a toast on top, and serve.
Chef's Notes
- For the deepest flavor, ensure your mirepoix (onion, celery, fennel) is well-sautéed until softened and fragrant before adding liquids. This builds a crucial flavor base.
- Don't skip the natural pressure release for the beans; it allows them to finish cooking gently and become perfectly tender without breaking down too much.
- Taste and adjust seasoning (salt, pepper, lemon juice, balsamic vinegar) at the end. The kale and beans can absorb a lot of salt, and the final acidity is key to balancing the richness.
- The smoked mozzarella adds a wonderful depth of flavor, but if unavailable, regular fresh mozzarella or even a sharp provolone would also be delicious on the toasts.
- Ribollita famously tastes even better the next day, as the flavors meld and deepen. It's an excellent make-ahead meal.
Storage
Refrigerator: 4 days — Store soup and toasts separately.
Freezer: 3 months — Freeze stew only; prepare fresh toasts when serving.
Reheating: Reheat stew on the stovetop over medium heat until simmering.
