Ingredients Highlights:
- Diced pancetta: Adds a depth of flavor with its savory and slightly salty taste, complementing the beans and greens.
- Tomato paste: Enhances the richness of the broth and contributes to the overall depth of flavor.
- Escarole: A nutritious leafy green with a slightly bitter flavor that mellows when cooked, adding texture and a hint of freshness to the soup.
- Vegetable broth: Serves as the flavorful base of the soup, providing a comforting and nourishing liquid to simmer the ingredients.
From My Kitchen to Yours: The Joy of Instant Pot Escarole & Bean Soup
Hey there, fellow food enthusiasts! Today, I’m thrilled to share one of my all-time favorite recipes straight from my kitchen to yours. Brace yourselves for the comforting embrace of Instant Pot Escarole & Bean Soup. Join me as we embark on a culinary adventure filled with warmth, flavor, and a touch of Italian magic.
Embracing Modern Cooking Using Instant Pot:
As a busy home cook, I’ve come to appreciate the wonders of the Instant Pot. It’s like having a personal sous chef effortlessly transforming simple ingredients into mouthwatering masterpieces. With its lightning-fast cooking times and set-it-and-forget-it convenience, the Instant Pot has revolutionized my approach to home cooking.
Cooking with Heart:
There’s something special about preparing a meal from scratch, pouring love and care into each step. The aroma fills my kitchen as I sautĂ© the pancetta and garlic, evoking memories of cozy Sunday dinners with family. Adding the escarole and beans reminds me of the simple pleasures of home-cooked meals shared with loved ones.
Why This Soup Speaks to Me:
- Nourishing Body and Soul: This soup isn’t just about feeding the body; it’s about nourishing the soul. With its wholesome ingredients and comforting flavors, it’s like a warm hug on a chilly day.
- A Taste of Italy: With each spoonful, I’m transported to the sun-drenched hills of Tuscany, savoring the rustic flavors of Italian cuisine.
- Sharing the Love: There’s something magical about sharing a homemade meal with friends and family. Whether it’s a casual weeknight dinner or a festive gathering, this soup brings people together to celebrate good food and company.
Sitting down to enjoy a bowl of Instant Pot Escarole & Bean Soup, I’m grateful for the simple joys of home cooking. From my kitchen to yours, I hope this recipe brings you as much comfort and happiness as it does to me. So fire up your Instant Pot, and let’s make some memories together. Buon appetito! 🇮🇹🍲
Instant Pot Escarole and Beans Soup
4
servings20
minutes40
minutesKeep the screen of your device on
Ingredients
1 cup 200 g Cannellini Beans
1 1 Small Escarole, chopped
1/3 cup 50 g Diced Pancetta
2 tbsp 30 g Extra Virgin Olive Oil
2 tbsp 32 g Tomato Paste
2 2 Garlic
1 tsp 5 g Red crushed peppers
1 tsp 5 g Tyme
6 cups 1.4 l Vegetable Broth
Salt to Taste
Slices of Bread optional
Equipment
Instant Pot
Directions
- Rinse the dry cannellini beans under cold water and set them aside.
- Set your Instant Pot to sauté mode and heat the olive oil. Add diced pancetta and cook until browned.
- Stir in the garlic, tomato paste, crushed red peppers, and thyme, cooking for 1-2 minutes.
- Add the dry cannellini beans and vegetable broth to the pot. Stir well to combine.
- Close the Instant Pot lid and set the valve to the sealing position—pressure cook on high for 40 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick pressure release.
- Open the lid and add the chopped escarole. Close the Instant Pot lid and set the valve to the sealing position—pressure cook for 1 minute.
- Once the cooking cycle is complete, carefully perform a quick pressure release.
- Open the lid and season the soup with salt to taste. If desired, serve the soup with slices of toasted bread or croutons on the side.