White-Bean Soup with Grilled Sausages

Name: White-Bean Soup with Grilled Sausages
Prep time: 15 min
Total time: 70 min
Ingredients: 1 pound dried cannellini beans; 4 cups chicken broth; 3 cloves garlic, minced; 0.5 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

4 Reviews

By

Martha Stewart Editors

Updated on October 28, 2017

Prep Time:

15 mins

Total Time:

1 hrs 10 mins

Servings:

8

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.

Ingredients

1 pound dried cannellini beans
4 cups chicken broth
3 cloves garlic, minced
½ 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

Directions

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.
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.

Cook's Notes

To get the basics on pressure cookers, click here.