This dish – based on ribollita – is packed with vegetables and beans and thickened with bread. If you are using dried, soaked beans and cooking them from scratch (and I hope you are), adding some herbs will help the flavour and you can then use the cooking liquor as the base for your stew too. I would add thyme and bay.

This is a bit of a receptacle dish, so you can add all kinds of vegetables to it – different root vegetables will all work, as will other types of greens.Method:

• Heat your pressure cooker and add the oil. When hot, add the onion, celery and carrot and sauté over a high heat for 2–3 minutes, just to get them started. Add 3 of the garlic cloves, the squash and cavolo nero and stir for another minute.
• Pour over the tomatoes, red wine and 1 litre (35fl oz) of water (or cooking liquor from the beans). Add the beans and season generously with salt and pepper.
• Tuck in the Parmesan rind, if you have it, along with the herbs. Put the leek on top, close the lid and bring up to high pressure.
• Adjust the heat so it is just high enough to maintain the pressure and cook for 3 minutes, then remove from the heat and leave to drop pressure naturally.
• Fish out the herbs and the remains of the Parmesan rind if you’ve used it (this can be reused if you freeze it) and mash some of the beans to create a bit of texture. Stir in the remaining garlic for an extra kick.
• Divide the bread between bowls and ladle over the soup. Serve sprinkled with Parmesan.

Adapted from Everyday Pressure Cooking (Quadrille)