Pressure Cooker Ribollita Tuscan Bean and Vegetable Stew Recipe

Ingredients

• 3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling
• 4 large carrots (1 1/4 pounds; 525g), peeled and cut into 1/4-inch dice
• 3 large celery stalks (8 ounces; 240g), cut into 1/4-inch dice
• 1 large (13-ounce; 370g) leek, white and light green parts only, cut into 1/4-inch dice
• 1 medium (7-ounce; 200g) red onion, cut into 1/4-inch dice
• 2 1/2 cups peeled, seeded, and diced butternut squash (12 ounces; 360g; about 1/2 of a medium squash)
• 3 medium garlic cloves, thinly sliced
• Kosher salt
• 8 ounces (1 1/2 cups; 225g) dried cannellini beans
• 2 sprigs fresh thyme and/or sage
• 1 bunch (about 8 ounces; 225g) lacinato kale (a.k.a. dinosaur, Tuscan, or black kale), stemmed, leaves roughly chopped
• 4 ounces (110g) fresh or stale rustic crusty bread, cut into 1-inch cubes
• Freshly ground black pepper
• Freshly grated Parmigiano-Reggiano, for serving (optional)

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