Ribollita light

-250gr dry beans

-400gr whole kale or 220gr clean kale

-one onion

-one carrot

-one celery

-one clove of garlic

-6 ecodoses of water

-4 slices of bread

-extra virgin olive oil

Soak the dry beans for 12 hours before using them.

Remove the hard parts of the kale, keeping the leaves and tops, and wash it. Dice the carrot and celery.

Rinse the beans and put them in the pressure cooker, add the kale, carrot and onion and a clove of garlic in its skin. Add the 6 ecodoses of water (1500ml). Close the lid and after the "hiss", lower the heat and cook for 30 minutes.

At the end of cooking, turn off the hob, vent the valve, open the cooker, remove the garlic and add extra virgin olive oil.

Lightly toast the bread and pour the soup on top.

Recipe of Ilaria Bitetto