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White-Bean Soup with Grilled Sausages

Dried beans cook rapidly in the pressure cooker. We quick-soak beans here by boiling them and letting them sit for 30 minutes, but you can soak them overnight instead.

  • prep: 15 mins
    total time: 1 hour 10 mins
  • servings: 8
Photography: Andrew Purcell




  • 1 pound dried cannellini beans
  • 4 cups chicken broth
  • 3 cloves garlic, minced
  • 1/2 teaspoon red-pepper flakes
  • Salt
  • 1 large bunch escarole, roughly chopped
  • Vegetable oil, for grill
  • 8 chicken-apple sausages (about 1 pound)
  • Grated Parmesan, for serving

Cook's Note

To get the basics on pressure cookers, click here.


  1. Step 1

    In a 6-quart pressure cooker, cover beans by 2 inches water, bring to a boil, and remove from heat. Let soak 30 minutes. Drain beans and return to pressure cooker. Add broth, garlic, and red-pepper flakes; season with salt. Secure lid. Bring to high pressure over medium-high heat; reduce heat and cook until beans are tender, 20 to 22 minutes (adjust heat to maintain pressure). Remove from heat, vent pressure, and remove lid. Stir in escarole.

  2. Step 2

    Meanwhile, heat a grill or grill pan to high. Clean and lightly oil hot grill. Grill sausages until browned, about 12 minutes; let rest 5 minutes, then slice. Serve soup topped with sausages and Parmesan.

Everyday Food, September 2012



Reviews (4)

  • bobby d 12 Sep, 2012

    Used a dutch oven / soup pot. Brown slices of spicy Italian sausage. Add garlic, wait 20 seconds, then add chopped red kale. (Red = slightly spicier than green.) After the kale has wilted, add chicken broth and a can or two of beans. I used Borlotti beans and they nicely melted into the broth, which gave it more body. Bring to a boil, then simmer until you like the kale, about 30 or 45 minutes. Use real Parmesan — if you use the pre-grated stuff, you won't like it.

  • callie93 11 Sep, 2012

    Easy, delicious, and husband pleasing!

  • Kayevee 11 Sep, 2012

    This recipe looks yummy and I will definitely try it this week!
    I personally prefer to take the time to use dried beans-much healthier and you know what you are eating. Canned beans often have added ingredients like sugar, salt or preservatives and the cans often are lined with plastic that has BPA. Thanks for the recipe!

  • pattipoopidoo 29 Aug, 2012

    I was so excited to see Presure cooker recipes, since I have one I never use. The article says: Easy, speedy and made in one pot, yet this soup requires using a grill pan for the sausage and soaking the beans first for half an hour, taking 1-1/2 to make this soup. An hour and a half is not "speedy! Why not skip the pressure cooker, use canned beans and fry the sausages in the same pot you use to make the soup? I expected much better recipes in the article than the ones chosen. :-(