This Italian soup has many iterations within the region of Tuscany. The basics are great olive oil, garlic, pancetta, thyme, and creamy white beans, which thicken and flavor the soup. Sometimes called ribollita, which means IItwice cooked,” the soup usually has bread added to it to thicken it. This version is cooked only once. It’s made without bread, but I’ve added garlicky croutons for a crunchy garnish.
SERVES 6 TO 8
INGREDIENTS:
- 4 tablespoons extra-virgin olive oil
- 2 pancetta slices, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 2 cups small white beans, pre-soaked and drained
- 8 cups chicken or vegetable stock or store-bought chicken or vegetable broth
- Salt and freshly ground black pepper (optional)
- Garlic croutons for garnish
INSTRUCTIONS:
- Heat 2 tablespoons of the oil in the pressure cooker over medium heat. Add the pancetta, garlic, and thyme and cook until the pancetta renders some fat. Add the beans and stock. Lock the lid in place and cook at high pressure for 12 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Taste the soup for seasoning and add salt and pepper if needed. Drizzle each serving with some of the remaining 2 tablespoons of olive oil and scatter the croutons on top.
