White Bean Soup W Greens & Grilled Sausages - 6-Qt Pressure

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Entered for safe-keeping, adapted from Everyday Food. This recipe gives a short soak, but beans always taste better if given a long soak (8 hours or overnight) with a teaspoon of salt.”
1hr 2mins

Ingredients Nutrition


  1. Pick over dried beans, discarding broken or discolored beans. Rinse off dirt and dust.
  2. In a 6-quart pressure cooker, cover beans by 2 inches of water. (See Recipe Description about Long Soak.) Bring to a boil and remove from heat. Let soak for 30 minutes.
  3. Drain beans and return to pressure cooker. Add broth, garlic and red pepper flakes; season with salt to taste.
  4. Secure lid. Over medium-high heat, bring to high pressure, then reduce heat to just maintain high pressure. From moment high pressure was obtained, cook beans until tender, about 20-22 minutes. Check your p.c. manual for its recommended cooking time for cannellini beans.
  5. Remove from heat. Use Quick Release method recommended by your p.c. manual.
  6. Remove lid. Check beans for doneness (do they mash easily with a fork?). If not, return to high pressure for 2 minutes, then go back to Step 5.
  7. Stir in escarole or other greens.
  8. Meanwhile, heat a grill or grill pan to high. Clean and lightly oil hot grill. Grill sausages until browned, about 12 minutes. Let sausages rest 5 minutes, then slice in diagonal coins.
  9. Serve soup with sausages and freshly grated Parmesan cheese.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a