Tuscan Bean Soup

INGREDIENTS
6 Italian sausages (about 1¼–1½ pounds)
1 cup water
2 tablespoons olive oil
1 4-ounce piece of salt pork
1 medium onion, chopped
2 celery ribs, thickly sliced
1 carrot, thinly sliced
2 cloves garlic, chopped
4 cups chicken stock or broth
1 28-ounce can Italian peeled tomatoes, drained and chopped
1 head escarole or collard greens, leaves cut into 3-inch pieces
3 19-ounce cans cannellini beans (white kidney beans)
2 15½-ounce cans dark red kidney beans
salt and pepper
crushed red pepper flakes, optional
grated Romano cheese, optional


1. Place the pressure cooker on a level surface, insert the pressure pan, and plug in the unit.
2. Prick sausages all over with a fork. Place into the pressure pan along with water.
3. Attach lid and set the regulator valve to Air Tight (closed). Set Cook Time to 10 minutes and press
Start.
4. When cooking time has elapsed, release the pressure manually and carefully open the lid. Transfer the
sausages to a plate and drain the liquid from the pot.
5. Place the pot back into the cooker, set Cook Time to 10 minutes, and press Start.
6. Add the oil to the cooker. When the oil is hot, add the salt pork, onion, celery, carrot, and garlic and
sauté for 3–4 minutes. Add the chicken stock, tomatoes, greens, and both types of beans. Stir well.
7. Chop the Italian Sausages into bite-sized pieces and add to mixture.
8. Attach lid and set the regulator valve to Air Tight (closed).
9. When cooking time has elapsed, press Cancel to stop the Keep Warm function. Let pressure release
naturally.
10. Remove and discard the salt pork. Stir well, taste, and adjust with salt and pepper as needed.
11. Serve in bowls, offering crushed red pepper flakes and grated Romano cheese on the side.