Escarole White Bean Sausage Soup Pressure Cooker Recipe

Escarole White Bean Sausage Soup Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 15 minutes for beans, 10 minutes for soup at HIGH pressure

SOUP

• 1¼ cups dried cannellini beans, soaked and drained
• 2 tablespoons olive oil
• 1 pound mild or hot Italian sausage (pork or turkey), casings removed
• 1 large yellow or white onion, chopped
• 2 cloves garlic, chopped
• 4 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes in juice, undrained
• 1 large head escarole (1 pound), cored and leaves chopped
• 1 rib celery, finely chopped
• 1 bay leaf
• 2 tablespoons chopped fresh flatleaf parsley
• ¼ teaspoon dried oregano
• ¼ teaspoon red pepper flakes
• sea salt and freshly ground black pepper

CIABATTA TOASTS

• 2 to 3 tablespoons olive oil
• 8 (½-inch-thick) slices ciabatta (can be day old)
• 2 cloves garlic, cut in half
• grated or shredded Parmesan or Asiago cheese, for serving.

Method

1. In a 5- to 7-quart pressure cooker, cover the drained soaked beans with 2 inches of water and bring to a boil
2. Drizzle with the oil
3. Close and lock the lid
4. Set the burner heat to high
5. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
6. Set a timer to cook for 15 minutes
7. Remove the pot from the heat
8. Open the cooker with the Natural Release method; let stand for 15 minutes
9. Be careful of the steam as you remove the lid
10. Transfer the contents of the pot to a bowl
11. Wipe out the pressure cooker
12. Add the sausage and cook over medium-high heat, breaking it up with a wooden spoon, until no pink remains
13. Drain off most of the fat and transfer the meat to a bowl
14. Add the onion to the sausage drippings, reduce the heat to medium, and cook, stirring a few times, until transparent, about 5 minutes
15. Add the garlic and cook, stirring, just until fragrant, 30 seconds
16. Add the broth, tomatoes with their juice, beans, escarole, celery, and bay leaf; bring to a low boil over medium heat, then add the sausage back to the pot
17. Add the parsley, oregano, and pepper flakes
18. Close and lock the lid
19. Set the burner heat to high
20. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
21. Set a timer to cook for 10 minutes
22. Remove the pot from the heat
23. Open the cooker with the Quick Release method
24. Season the soup with salt and pepper to taste
25. Make the ciabatta toasts
26. In a large saute pan, heat 1 tablespoon of the oil over medium-high heat
27. Fit 3 to 4 slices of the ciabatta in the pan and cook 1 to 2 minutes per side, turning once, until toasty and golden
28. Transfer to a plate
29. Toast the remaining slices, adding more of the oil as needed
30. Rub one side of the hot toasts with the cut side of a garlic half
31. Repeat while all the slices are hot
32. To serve, ladle the hot soup into deep bowls and serve with 2 ciabatta toasts per diner and Parmesan cheese on the side

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