Ribollita

Ingredients

Instructions

1. 1

   Press Saute; Heat oil in instant pot. Add onion, celery and carrot; cook and stir 5 minutes. Add garlic, salt, Italian seasoning, bay leaf, black pepper and red pepper flakes, if desired; cook and stir 1 minute. Stir in broth, tomatoes with juice and beans; mix well.

2. 2

   Secure lid and move pressure release valve to Sealing position. Press Pressure Cook or Manual; cook at high pressure 8 minutes. When cooking is complete, press Cancel and use quick release.

3. 3

   Add kale, bread, zucchini and yellow squash to pot. Secure lid and move pressure release valve to sealing position. Cook at high pressure 1 minute.

4. 4

   When cooking is complete, press Cancel and use quick release. Remove and discard bay leaf. Serve with cheese, if desired.

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