Ribollita

Method

1. 1 Simmer the soaked white beans for 45 minutes until soft, then mash half of them into a smooth paste.
2. 2 Sauté onions, carrots, celery, and garlic in olive oil for 10 minutes until fragrant and sweet.
3. 3 Add canned tomatoes and shredded black kale, stir for 5 minutes, then pour in the vegetable broth.
4. 4 Simmer over low heat for 30 minutes, then add whole beans and mashed beans and cook for another 10 minutes.
5. 5 Arrange the sliced stale bread in a pot, turn off the heat and let it sit for 15 minutes until softened, then drizzle with olive oil.

With an appliance

• Pressure cooker 55 min

  Replace step 1: cook the soaked white beans under high pressure for 12 minutes, then let them rest naturally for 10 minutes; reduce the cooking time to over 20 minutes to make the beans softer and easier to mash. Add the vegetables and bread after opening the lid to control the consistency.