Indulge in a savory delight with our Escarole and Bean Soup made with Instant pot! This Italian dish is hearty and nutritious, bursting with the earthy flavors of cannellini beans and tender escarole. With a touch of pancetta and aromatic herbs, it’s the perfect comfort food for any occasion. Enjoy a bowlful of warmth and flavor in every spoonful!
- 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.
Why This Escarole and Bean 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! 🇮🇹🍲
Escarole and Beans Soup
A comforting Italian classic made with tender escarole, creamy white beans, and a drizzle of extra virgin olive oil — simple, hearty, and full of flavor
4
servings20
minutes40
minutesKeep the screen of your device on
Ingredients
1 cup 200 g Dry 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 (optional)
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.
