Tuscan vegetable soup usually takes many hours to cook, but we cut down that time by using a pressure cooker.
is one of tradition—after making a big pot of vegetable soup, Italians would stretch any leftovers into a stew by reheating it the following day and adding beans and stale bread to the mix, thereby creating a new meal for a new day. That's why it's called ribollita, which means"re-boiled," a name that describes the two-stage cooking process.
A pressure cooker is the perfect tool for cooking this dish for a few reasons. First, ribollita is at its best when all the vegetables are cooked to a texture that borders on melting. And because athan what's possible in a normal simmering pot, it can deliver those exceptionally tender vegetable morsels in much less time.
With a pressure cooker, though, you can skip the soaking step, dump the dried beans straight into the cooker, and end up with creamy, tender beans just one hour later. Because ribollita is all about making the ingredients meld together into a stew, it's totally fine if some of the beans overcook or blow out—the ribollita will be that much more delicious.
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