Instant Pot Tuscan White Bean and Escarole Soup by @testkitchen

45 min
Medium

4 servings

🥬

1

Fennel

🥬

1 head

Escarole

🥦

2 stalks

Celery

🧅

1

Onion

🍅

2

Tomatoes

🥫

240 ml

Cannellini Beans

🥚

2

Egg Yolks

Preparation Steps

  1. Step 1/5

    Brine dried cannellini beans

  2. Step 2/5

    Use Instant Pot to cook beans to soft texture

  3. Step 3/5

    Use food processor to chop celery, onion, and tomatoes

  4. Step 4/5

    Combine all ingredients in Instant Pot to create broth

  5. Step 5/5

    Thicken broth with egg yolks

Composition

Ingredients

Types

Vegetables, Legumes, Dairy

Ingredients

fennel, escarole, celery, onion, tomatoes, cannellini beans, egg yolks

Allergens

Eggs

Dietetics

Dietary regimen

Vegetarian

Calories

300 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 45g, Fat: 10g

Nutritional Information

Minerals

Iron: 3mg, Calcium: 100mg

Vitamins

Vitamin C: 20mg, Vitamin A: 500IU

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

5 steps

Equipments

Utensils

knife, cutting board, spoon

Appliances

Instant Pot, Food Processor

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

instagram

Original Creator

@testkitchen

Origin

Cuisine

Italian

Geographic

to inform

Various

Aspect

Texture

Soft

Flavors

Savory

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours, fridge : 3-4 days, freezer : 1 month