Pressure Cooker Italian Bean Soup
These ingredients turn into a deliciously rustic and satisfying soup. Using the pressure cooker speeds up the process by a good hour. For a vegetarian version, omit the ham hocks and substitute good quality vegetable stock for the water.
INSTRUCTIONS
Pressure Cooker Method:
Heat olive oil in the bottom of a large pressure cooker until shimmering.
Add carrots, celery, onion and chili pepper and sauté three minutes.
Add garlic and sauté one more minute.
Stir in tomato paste, cook another minute, then add wine and use a wooden spoon to scrape any brown bits off the bottom of the pot.
Add tomatoes, water, ham hocks, herbs, Parmesan rind and drained beans. Close lid and bring to pressure according to manufacturer's directions for your pot (it should be at about 250 degrees F and 15 psi). Cook for 20 minutes, release pressure and carefully remove lid once pressure is fully released.
Remove and discard thyme stems (the leaves will have all dropped off into the soup), sage sprig and bay leaves. Remove ham hocks and any large chunks of meat that have fallen from the bone and set aside.
Taste soup and season with salt and pepper if needed.
Add kale to pot, return lid and bring back to high pressure for two minutes longer. Release pressure using quick release method according to manufacturer’s instructions.
Carefully remove ham from bones and cut or shred meat into small pieces. Stir ham into hot soup and serve with fresh grated Parmesan if desired.
Traditional Method:
Heat olive oil in the bottom of a large, heavy-bottomed soup pot until shimmering.
Add carrots, celery, onion and chili pepper and sauté for three minutes. Add garlic and sauté one more minute.
Stir in tomato paste and cook another minute, then add wine and use a wooden spoon to scrape any brown bits off the bottom of the pot.
Add tomatoes, water, ham hocks, herbs, Parmesan rind and drained beans. Bring to a boil, reduce heat and simmer for about two hours, until beans are tender.
When beans are tender, remove and discard thyme stems (the leaves will have all dropped off into the soup), sage sprig and bay leaves.
Remove ham hocks and any large chunks of meat that have fallen from the bone and set aside.
Taste soup and season with salt and pepper if needed.
Add kale to pot, bring back to a low boil and simmer, covered, 10 more minutes.
While kale cooks carefully remove ham from bones and cut or shred meat into small pieces. Stir ham into hot soup and serve with fresh grated Parmesan if desired.
Fresh Ingredients Delivered!
We help make cooking fresh, healthy meals easy and convenient. Get creative in the kitchen with organic produce and artisan ingredients conveniently delivered to you. From the fields to your table, there is a simple way to live deliciously.
