Instant Pot Tuscan Bean, Vegetable and Bread Soup (Ribollita)

Instant Pot Tuscan Bean, Vegetable and Bread Soup (Robillita)

  • Servings: 8
  • Difficulty: easy
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  • 1 lb. mild Italian sausage (optional)
  • 2 cups yellow onion, chopped (2 onions)
  • 1 cup carrots, chopped (3 carrots)
  • 1 cup celery, chopped (3 stalks)
  • 6 cloves garlic, minced or crushed
  • 2 cups dried white beans (Great Northern or cannellini)
  • 4 cups fresh kale, chopped
  • 1 t. black pepper
  • 1/4 t. kosher salt
  • 2 T. dried basil
  • 6 cups chicken or vegetable stock (preferably homemade)
  • 2 cups water
  • 2 yellow squash, chopped
  • 4 cups sourdough bread cubes, crusts removed if desired
  • 1/2 c. freshly grated Parmesan cheese (for garnish)



  1. Brown Italian sausage in Instant Pot insert on saute setting. Remove to a plate lined with a paper towel. The sausage is technically optional, but I love the flavor and the extra protein it provides.
  2. Add onions, carrots, celery and garlic to Instant Pot insert and saute for about 5 minutes, or until tender.
  3. Add browned sausage, beans, kale, pepper, salt, basil, stock and water to sauteed vegetables. Set Instant Pot to Manual, high pressure setting and set timer for 40 minutes.  Natural Pressure Release for 10 to 15 minutes.
  4. Remove lid and stir in yellow squash and bread cubes until soup is warm and thickened. Keeps well on warm until serving. Top with freshly grated Parmesan cheese.

Ribollita means “reboiled” in Italian. This “peasant” soup was traditionally made by reheating leftover minestrone soup and adding day-old bread to result in a hearty, resourceful meal.

This soup, despite having refined white bread as an ingredient, is full of redeeming qualities and evokes fond memories of our four years living in Italy. We ordered it many times while enjoying the casual food of Tuscany. We usually make it once a year on a really cold night (such as the Blizzard of January 2018)! I especially love how the Instant Pot makes it possible to use dried beans without ever soaking or cooking them for hours.