| No images? Click here  Pressure Cooker Ribollita  The history of ribollita is one of tradition—after making a big pot of vegetable soup, Italians would stretch any leftovers into a stew by reheating it the following day and adding beans and stale bread to the mix, thereby creating a new meal for a new day. That's why it's called ribollita, which means "re-boiled," a name that describes the two-stage cooking process. But while ribollita may have been born out of frugal necessity, there's no reason we need to follow that same path today. Using a pressure cooker, we can make the soup all at once in a fraction of the original's stovetop cooking time. It's such a huge time-saver, and leads to such great results, that we're not sure we'll ever want to make ribollita without a pressure cooker again. The kitchen essential  Pressure Cooker Using a pressure cooker allows us to cook dried beans from start to finish in just one hour. More soups for cozy nights
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