247
CALORIES
PER SERVING
SERVES 6
SERVING SIZE 11⁄3 cups
PREP TIME 15 mins
COOK TIME 1hr 5 mins
TOTAL TIME 1hr 50 mins
This respectful hack of my grandmother’s “macaroni and beans” recipe features escarole, a leafy green veggie that is rich in nutrients and features a bright, peppery edge.
PROGRAM Sauté/Pressure Cook |
PRESSURE High |
RELEASE Natural/Quick |
8oz (225g) dry cannellini beans, rinsed and sorted
2 cups water
1 tbsp olive oil
2 cloves garlic, peeled
1 large carrot, peeled and chopped
2 stalks celery, chopped
3 cups chopped escarole
11⁄2 tsp kosher salt
1⁄2 tsp freshly ground black pepper
4 cups From-Scratch Chicken Stock or low-sodium chicken stock
1⁄2 cup dry ditalini pasta
Sea salt and red pepper flakes, to serve
1. Add the beans and water to the inner pot.
2. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 30 minutes. When the cook time is complete, allow the pressure to release naturally (about 15 minutes).
3. Carefully remove the inner pot from the base, drain the beans, and then transfer to a large bowl. Set aside. Return the inner pot to the base.
4. Select Sauté, and add the olive oil to the pot. Add the garlic, carrot, celery, escarole, kosher salt, and pepper and sauté for 2–3 minutes, or until the vegetables begin to soften and the garlic becomes fragrant.
5. Add the cooked beans to the pot, followed by the chicken stock, and then the ditalini. Using a slotted spoon, press the ingredients down to ensure they are covered in the liquid.
6. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 15 minutes. When the cook time is complete, quick release the pressure.
7. Remove the lid, stir, and then ladle the soup into serving bowls. Sprinkle of a pinch of sea salt and a pinch of red pepper flakes over each serving. Serve hot.
Total fat 3g Saturated fat 0g |
Cholesterol 0mg Sodium 399mg |
Carbohydrates 41g Dietary fiber 10g |
Sugars 3g Protein 14g |