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This Instant Pot Tuscan Bean Soup is inspired by the traditional Tuscan Ribollita soup, and now you can make it quickly and easily at home using your Instant Pot or electric pressure cooker.
Pressure cooking is the ideal way to prepare beans, as it reduces cook time a fraction of what it would be on the stove top. That means you can enjoy this warming and comforting thick and hearty soup, really more like a stew, sooner.
Ribollita means "reboiled", and the soup would traditionally involve "reboiling" leftover vegetable soup and adding chunks of stale bread to fill it out. If you happen to have stale bread ends lying about, this Instant Pot Tuscan Bean Soup really is the perfect recipe for using them up, rather than letting them go to waste. Good quality crusty bread would be ideal, but feel free to use any bread of your choosing.
If you don't have stale bread, you can still make this dish, as I often do! Just skip the last step that calls for adding the bread, and instead, serve with a fresh crusty slice on the side. I promise, it will taste just as good. :)
The Instant Pot Tuscan Bean Soup uses cavolo nero, sometimes called Tuscan kale, which adds a vibrant colour to what might otherwise be a washed out looking soup. I love the firm texture and substance of cavolo nero, but if you can't get any, using green or any other kind of kale would be fine. Try to get whole leaf cavolo nero if you can, as it makes removing the stalk much easier.
While this Instant Pot Tuscan Bean Soup comes together pretty quickly in the pressure cooker, it does require a bit of advance planning, as the cannellini beans require overnight soaking. If you don't have the luxury of overnight, then soak them first thing in the morning, as they'll require a minimum of eight hours' soaking before cooking. They should swell to about 1.5 time their dried size, and the skins should start coming loose.
As with all my Instant Pot recipes, this one is a favourite for midweek meals. Everything can be prepared and mostly cooked in advance and left to keep warm until needed - just add the finishing touches before serving. This recipe is suitable for vegans, but if that doesn't matter to you, you could top with freshly grated Parmesan when serving.
Here's what you'll need to make this Instant Pot Tuscan Bean Soup:
(Click here to jump straight to the recipe)
The night before
250g dried cannellini beans
1/2 tsp salt
Plenty of fresh filtered water
For the soup
Oil for cooking
1 medium onion, chopped
3 large carrots, chopped
2 garlic cloves, pressed
1 400g tin of chopped tomatoes
600ml vegetable stock 
2 sprigs of fresh thyme
1 tsp balsamic vinegar
200g cavolo nero, rinsed, stalks removed and sliced
Stale bread ends (optional)
Sea salt and freshly ground black pepper, to taste
And here's what you'll need to do:
By Wendy | Serves 4
This Instant Pot Tuscan Bean Soup is packed vegetable goodness, making it as nutritious as it is comforting.
Prep Time: 20 minutes plus overnight soaking
Cook time: 15 minutes plus natural release
Course: Main, Soup, Stew
Cuisine: Modern European, Italian
Tags: Ribollita, Bean Stew, Vegan Cooking
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