Ribollita Toscana

Ingredients

• 1 onion, diced
• 1 stalk celery, diced
• 1 carrot, diced
• 1¼ cups dried borlotti or cannellini beans, soaked and drained (see note)
• 100g tinned tomatoes
• 1 potato, diced
• 250g Tuscan cabbage, cut into thin strips
• 250g savoy cabbage, cut into thin strips
• 250g silverbeet, white stalk discarded and leaves cut into thin strips
• 150g stale bread without crusts, cut into large chunks
• 50g good quality parmesan, grated

Method

1. Select SAUTÉ/SEAR function and set the timer for 10 minutes. Add 2½ tablespoons olive oil, onion, celery and carrot. Press START and sauté for 10 minutes, stirring frequently.
2. Add the beans, tomato, potato, 4 cups of water and 4 large pinches of salt. Select PRESSURE COOK and Medium pressure. Set timer for 15 minutes. Place lid on cooker and close the valve. Press START.
3. Once cooking time is complete open the valve to release all the steam before opening. Add the Tuscan and savoy cabbages and the silverbeet. Select PRESSURE COOK and High pressure. Set timer for 15 minutes. Place lid on cooker and close the valve. Press START.
4. Once cooking time is complete open the valve to release all the steam before opening the lid. Season to taste. Add the bread and stir through. Transfer to a large bowl, cover and refrigerate overnight to allow flavours to develop.
5. To serve, reheat and serve topped with grated parmesan cheese and a drizzle of extra virgin olive oil.

Note The dried beans should be soaked for a minimum of 8 hours in the fridge with at least three times the volume of water.