Instant Pot Sourdough Tuscan Ribollita Soup with Bread Dunkers

Name: Instant Pot Sourdough Tuscan Ribollita Soup with Bread Dunkers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Tuscan
Ingredients: 2½ cups (150 g) stale sourdough bread, cut into 1-inch cubes, day-old or stale, crust left on, cut into rough 1-inch pieces; 3 tablespoons (45 ml) extra-virgin olive oil; 1 whole (150 g) yellow onion, medium, diced into ½-inch pieces; 4 cloves (20 g) garlic cloves, minced; 2 whole (180 g) carrots, medium, diced into ½-inch pieces; 2 stalks (100 g) celery stalks, diced into ½-inch pieces; 28 ounces (800 ml) canned crushed tomatoes; 4 cups (950 ml) vegetable broth or chicken broth, low-sodium; 15 ounces (425 g) canned cannellini beans, drained and rinsed, drained and rinsed, about 1½ cups cooked; 4 cups (120 g) fresh kale, lacinato or curly, stems removed, roughly chopped into bite-sized pieces; ¼ teaspoon (½ g) red pepper flakes (optional); 1 whole fresh bay leaf; to taste kosher salt; to taste freshly ground black pepper; 4 ounces (115 g) sourdough bread, sliced, cut diagonally into ½-inch-thick slices, then halved into triangles; 2 tablespoons (30 ml) extra-virgin olive oil; ¼ teaspoon (1½ g) kosher salt; ½ teaspoon (½ g) dried oregano; 2 tablespoons (15 g) Parmigiano-Reggiano cheese, finely grated, finely grated (optional); 2 tablespoons (30 ml) extra-virgin olive oil (optional)

From the MyKitchenBank Kitchen

A rustic Tuscan bread soup made quick in the Instant Pot, where sourdough bread thickens a rich tomato broth loaded with cannellini beans, kale, and aromatics. Crispy sourdough dunkers are baked on the side to serve alongside—true to the spirit of ribollita, this version layers texture and flavor without hours of simmering.

Prep: 15 min
Cook: 25 min
Wait: 15 min
Total: 55 min
Makes: 4 servings (about 8 cups soup plus 12 bread dunkers)

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Ingredients

4 servings

For the soup
2½ cups (150 g) stale sourdough bread, cut into 1-inch cubes, day-old or stale, crust left on, cut into rough 1-inch pieces
3 tablespoons (45 ml) extra-virgin olive oil
1 whole (150 g) yellow onion, medium, diced into ½-inch pieces
4 cloves (20 g) garlic cloves, minced
2 whole (180 g) carrots, medium, diced into ½-inch pieces
2 stalks (100 g) celery stalks, diced into ½-inch pieces
28 ounces (800 ml) canned crushed tomatoes
4 cups (950 ml) vegetable broth or chicken broth, low-sodium
15 ounces (425 g) canned cannellini beans, drained and rinsed, drained and rinsed, about 1½ cups cooked
4 cups (120 g) fresh kale, lacinato or curly, stems removed, roughly chopped into bite-sized pieces
¼ teaspoon (0.5 g) red pepper flakes (optional)
1 whole fresh bay leaf
to taste kosher salt
to taste freshly ground black pepper
For the bread dunkers
4 ounces (115 g) sourdough bread, sliced, cut diagonally into ½-inch-thick slices, then halved into triangles
2 tablespoons (30 ml) extra-virgin olive oil
¼ teaspoon (1.5 g) kosher salt
½ teaspoon (0.5 g) dried oregano
2 tablespoons (15 g) Parmigiano-Reggiano cheese, finely grated, finely grated (optional)
For serving
2 tablespoons (30 ml) extra-virgin olive oil (optional)

Equipment (7)

Instant Pot (6-quart or 8-quart)
Large cutting board
Chef's knife
Wooden spoon
Baking sheet (9×13 inch / 23×33 cm)
Measuring cups and spoons
Colander

Steps

Before you start

Preheat oven to 400°F (200°C) for the bread dunkers
Drain and rinse canned beans or use cooked beans at room temperature
Have your Instant Pot cleaned and ready
Measure out all aromatics and ingredients before starting

1
Prepare bread dunkersOven 400°F / 205°C
- Preheat the oven to 400°F (200°C).
- On a large baking sheet, toss the sourdough bread triangles with 2 tablespoons olive oil, ¼ teaspoon kosher salt, and ½ teaspoon dried oregano.
- Spread in a single layer and set aside—you'll bake these while the soup cooks.
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Tip: Day-old sourdough works best; if you only have fresh bread, slice it and let it sit uncovered for 30 minutes to dry slightly.
2
Sauté aromatics
- Set your Instant Pot to the sauté function on medium-high heat.
- Once hot, add 3 tablespoons olive oil and wait 30 seconds.
- Add the diced onion, carrot, and celery (the soffritto); stir and cook for 4–5 minutes, stirring occasionally, until the onion softens and edges begin to turn golden.
- Add the minced garlic and red pepper flakes; cook for 1 minute more until fragrant.
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Ready when: Onion is soft and translucent, garlic is fragrant.
Tip: Don't skip the 30-second preheat; cold oil won't sauté the vegetables properly.
3
Deglaze and add broth
- While the aromatics cook, place the bread dunkers in the preheated oven—they'll be done in 8–10 minutes.
- Pour the tomato broth and vegetable broth into the Instant Pot, stirring with a wooden spoon to scrape up any browned bits from the bottom (deglaze).
- Add the canned crushed tomatoes, bay leaf, and a pinch of salt and black pepper.
- Stir well to combine.
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Ready when: Liquid is mixed and browned bits are released from the pot bottom.
Tip: This deglazing step builds deeper flavor; don't skip scraping the bottom.
4
Add beans and bread, cook under pressure
- Stir in the drained cannellini beans and the 2½ cups cubed sourdough bread pieces.
- Stir gently to distribute the bread throughout the liquid—it will partially sink and float.
- Turn off sauté mode and seal the Instant Pot lid.
- Set to high pressure for 8 minutes.
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Ready when: Pressure builds and the float valve rises.
Tip: The bread will break down and thicken the soup naturally—this is the classic ribollita technique.
5
Check bread dunkers, release pressureOven 400°F / 205°C
- At around the 5-minute mark of cooking, check on the bread dunkers in the oven—they should be turning golden and crisp.
- If they look done (edges browned, toasted), remove them and turn off the oven.
- Once the Instant Pot's pressure cook is complete, perform a quick release by carefully turning the release valve to venting.
- The float valve will drop when all pressure is released.
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Ready when: Bread dunkers are golden-brown and crispy; Instant Pot float valve has fully dropped.
Tip: A quick release is safe here because there's no starch foam to splatter—but keep your face away from the steam vent.
6
Add kale and finish soup
- Carefully open the Instant Pot (watch for steam).
- The soup will be thick and chunky, with some bread pieces melted into the broth.
- Stir in the chopped kale in two or three batches, pushing it down into the hot liquid until it wilts (about 1–2 minutes per batch).
- Taste the soup and adjust salt and black pepper as needed.
- The kale will finishes softening from residual heat.
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Ready when: Kale is bright green and tender, not crunchy.
Tip: Add kale in batches to avoid the Instant Pot overflow—the pot should not be more than ¾ full.
7
Serve with dunkers and finishing oil
- Ladle the soup into bowls, breaking up any large chunks of bread as you serve.
- Drizzle each bowl with a small amount of finishing olive oil if desired.
- Top with grated Parmigiano-Reggiano and a grind of black pepper.
- Serve the warm crispy bread dunkers on the side or float a few directly in each bowl for dunking.
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Ready when: Soup is steaming and served in bowls with crispy bread alongside.
Tip: For best texture, serve the soup immediately while the dunkers are still warm and crispy; they soften if left too long in the hot soup.

Good to know

Tips

Day-old or stale sourdough is crucial: fresh bread will turn mushy and cloudy rather than breaking down into the soup while maintaining structure. Slice it and leave it uncovered for several hours, or use bread from the previous day.
The Instant Pot cuts the traditional simmering time from 45 minutes to just 8, but the bread still thickens the broth authentically—true ribollita technique without the wait.
For a brothier version, reduce the bread cubes to 1½ cups and increase the broth to 5 cups; for a heartier, more stewlike consistency, add another ½ cup of bread cubes.
Parmigiano-Reggiano is optional but traditional; a small grating adds umami that echoes the sourdough's tang and the beans' earthiness.

Make ahead

The soup can be made 1 day ahead (without the kale and finished oil): cool completely, refrigerate in an airtight container, and reheat gently in the Instant Pot on sauté mode or on the stovetop over medium heat, stirring often. Add the fresh kale just before serving. The bread dunkers are best eaten fresh from the oven but can be crisped up in a 350°F (175°C) oven for 2–3 minutes if made ahead and stored in an airtight container.

Storage & reheating

Store the soup in an airtight container in the refrigerator for up to 4 days. The bread pieces will continue to soften over time. Freeze for up to 3 months (freeze before adding kale for best texture). Reheat gently on the stovetop over medium-low heat, adding a splash of broth if the soup has thickened too much. Store bread dunkers in an airtight container at room temperature for 2 days; refresh in a 350°F (175°C) oven for 2–3 minutes to re-crisp.

Substitutions

fresh kale, lacinato or curly → Fresh spinach, chard, or escarole. Use the same amount by volume; spinach will cook faster (add in the last minute), while chard and escarole take similar time to kale.
canned cannellini beans, drained and rinsed → Great Northern beans, white kidney beans, or chickpeas. All are mild-flavored and work equally well; use the same amount drained and rinsed.
stale sourdough bread, cut into 1-inch cubes → Whole-wheat bread, ciabatta, or any day-old artisanal bread. Avoid overly soft sandwich bread; hearty, dense bread holds its shape better and thickens the soup more effectively.
vegetable broth or chicken broth, low-sodium → Chicken broth or beef broth. Use low-sodium broth in any flavor; chicken adds richness, beef adds depth. Water mixed with bouillon is acceptable but less flavorful.