Ok, so what if it’s about 90 degrees and y’all are eating hot dogs, hamburgers and corn on the cob. I was in the mood for soup:) I was actually in the mood for comfort food. When I was a kid my parents used to make a soup called Maneste and Beans. I think it must have been an Italian soup. I loved it then and I have never made it as an adult. Today, I tried my own version. I will share with you how to make Endive and Arugula soup in the Instant pot in less than 30 minutes. It actually tasted like it was simmering all day long.
How to make Endive and Arugula soup in the Instant pot
When I tasted the soup, it brought back the exact same comfort memory of me enjoying it as a child. You see as a kid, I ate anything. I was not fussy, nor picky. You gave me food, I ate it:) Every bite too, and went back for more.
The ticket to a quick soup in the Instant pot or any pressure cooker is having the tempered glass lid.
You can make chili, stew, warm up leftovers, make popcorn, steam veggies, etc. It’s actually quite useful.
How to make Endive and Arugula soup in the Instant pot
Pressure Cooker Endive and Arugula Soup
Ingredients
- 3 Cups Arugula
- 3 Cups Endive
- 2 TBSP Garlic Minced
- 32 OZ Chicken Stock
- 32 OZ White Cannellini Beans
Add To Taste
- Turkey Pepperoni
- Salt and Pepper
- Red Pepper Flakes
Instructions
- First set your pot to saute' high mode.
- Drizzle in lightly on the bottom olive oil.
- Once that is warmed up add in your Endive, saute' a minute.
- Add in your Arugula, saute' a minute.
- Place tempered glass lid on for about 3-4 minutes and let the natural liquid from the greens deplete in the pot.
- Remove lid and add in turkey pepperoni. Saute and mix well together.
- Add in Chicken stock and cannellini beans and juice. Mix well and place lid back on for about 25 minutes on medium setting. You can peek and stir as you go along.
- Add a little red pepper flake to taste and cut up some yummy crusty Italian bread. ENJOY!~ This is a keeper.
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