Instant Pot Tuscan White Bean and Escarole Soup

Name: Instant Pot Tuscan White Bean and Escarole Soup
Yield: Serves 6 to 8
Cuisine: Europe, Italian
Ingredients: 1½ tablespoons, table salt, for brining; 1 pound (2½ cups), dried cannellini beans, picked over and rinsed; 1 , large onion, chopped coarse; 2 , celery ribs, chopped coarse; 4 , garlic cloves, peeled; 1 (28-ounce) can, whole peeled tomatoes; 2 tablespoons, extra-virgin olive oil, plus extra for drizzling; 1 , fennel bulbs, stalks discarded, bulb halved, cored, and cut into ½-inch pieces; ½ teaspoon, table salt; ⅛ teaspoon, red pepper flakes; 8 cups, chicken broth; 1 small head, escarole, trimmed and cut into ½-inch pieces (8 cups); 2 , large egg yolks; ½ cup, chopped fresh parsley; 1 tablespoon, minced fresh oregano; , Grated Pecorino Romano cheese; , Lemon wedges

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Main Courses

Europe

Italian

Pasta, Grains, Rice & Beans

Acquacotta, a traditional Italian favorite, features cannellini beans, tender fennel, and subtly bitter escarole suspended in a satiny egg yolk–thickened broth.

A cookbook recipe exclusively for All-Access members from Mediterranean Instant Pot

SERVES6 to 8

TIME1 hour 30 minutes, plus brining time

Instant Pot Tuscan White Bean and Escarole Soup

A cookbook recipe exclusively for All-Access members from Mediterranean Instant Pot

WHY THIS RECIPE WORKS

Acquacotta, a traditional Italian favorite, features cannellini beans, tender fennel, and subtly bitter escarole suspended in a satiny egg yolk–thickened broth. Brined dried cannellini beans have a beautifully soft texture when cooked, and ...

This is a members' feature.