Instant Pot Tuscan White Bean and Escarole Soup
By Lawman JohnsonPublished on May 18, 2022
Time
1 hour 30 minutes, plus brining time
Yield
Serves 6 to 8
Ingredients
1½ tablespoons table salt, for brining1 pound (2½ cups) dried cannellini beans, picked over and rinsed1 large onion, chopped coarse2 celery ribs, chopped coarse4 garlic cloves, peeled1 (28-ounce) can whole peeled tomatoes 2 tablespoons extra-virgin olive oil, plus extra for drizzling1 fennel bulbs, stalks discarded, bulb halved, cored, and cut into ½-inch pieces½ 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
Before You Begin
Ladling the soup over Garlic Toasts makes it an even heartier meal. If escarole is unavailable, you can substitute 8 ounces of kale. We prefer Pecorino Romano's salty flavor, but Parmesan can be substituted, if desired.
Instructions
- Dissolve 1½ tablespoons salt in 2 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
- Pulse onion, celery, and garlic in food processor until very finely chopped, 15 to 20 pulses, scraping down sides of bowl as needed; set aside. Add tomatoes and their juice to now-empty processor and pulse until tomatoes are finely chopped, 10 to 12 pulses; set aside.
- Using highest sauté function, heat oil in Instant Pot until shimmering. Add onion mixture, fennel, ½ teaspoon salt, and pepper flakes and cook until fennel begins to soften, 7 to 9 minutes. Stir in broth, tomatoes, and beans.
- Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 1 minute. Turn off Instant Pot and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.
- Measure out and reserve 1 cup hot broth. Stir escarole into multicooker, 1 handful at a time, and let cook in residual heat until escarole is wilted, about 5 minutes.
- Gently whisk egg yolks together in small bowl. Whisking constantly, slowly add reserved broth to eggs until combined. Stir yolk mixture, parsley, and oregano into soup. Season with salt and pepper to taste. Top individual portions with Pecorino and drizzle with extra oil. Serve with lemon wedges.
Time
1 hour 30 minutes, plus brining timeYield
Serves 6 to 8Ingredients
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
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
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
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 the Instant Pot is a great way to cook them evenly. A food processor made quick work of finely chopping the celery, onion, and canned tomatoes that make up the broth. To keep the escarole fresh-tasting and slightly crunchy, we waited to add it until after releasing the pressure. Before adding the egg yolks, we first whisked them together with some reserved cooking liquid to avoid curdling, then we stirred the mixture into the broth along with parsley and aromatic oregano.
Before You Begin
Ladling the soup over Garlic Toasts makes it an even heartier meal. If escarole is unavailable, you can substitute 8 ounces of kale. We prefer Pecorino Romano's salty flavor, but Parmesan can be substituted, if desired.
Instructions
- Dissolve 1½ tablespoons salt in 2 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
- Pulse onion, celery, and garlic in food processor until very finely chopped, 15 to 20 pulses, scraping down sides of bowl as needed; set aside. Add tomatoes and their juice to now-empty processor and pulse until tomatoes are finely chopped, 10 to 12 pulses; set aside.
- Using highest sauté function, heat oil in Instant Pot until shimmering. Add onion mixture, fennel, ½ teaspoon salt, and pepper flakes and cook until fennel begins to soften, 7 to 9 minutes. Stir in broth, tomatoes, and beans.
- Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 1 minute. Turn off Instant Pot and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.
- Measure out and reserve 1 cup hot broth. Stir escarole into multicooker, 1 handful at a time, and let cook in residual heat until escarole is wilted, about 5 minutes.
- Gently whisk egg yolks together in small bowl. Whisking constantly, slowly add reserved broth to eggs until combined. Stir yolk mixture, parsley, and oregano into soup. Season with salt and pepper to taste. Top individual portions with Pecorino and drizzle with extra oil. Serve with lemon wedges.
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