- Level: Easy
- Total: 1 hr 15 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 459
- Total Fat
- 19 g
- Saturated Fat
- 6 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 8 g
- Sugar
- 6 g
- Protein
- 29 g
- Cholesterol
- 186 mg
- Sodium
- 895 mg
This is one of Molly’s perfect weekday meals! She loves to toss everything into the pressure cooker during lunchtime, let it go and keep it warm until after she and the girls get home from their ballet classes and busy days. Plus, a runny egg is so creamy and super important for enriching the broth!
- Level: Easy
- Total: 1 hr 15 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 459
- Total Fat
- 19 g
- Saturated Fat
- 6 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 8 g
- Sugar
- 6 g
- Protein
- 29 g
- Cholesterol
- 186 mg
- Sodium
- 895 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
Special equipment:
a pressure cooker- In a pressure cooker on the saute setting, heat the olive oil and add the onion and salami; cook until the onion is soft. Add the garlic, oregano and crushed red pepper and cook for another minute. Add the stock, beans, lemon rind, Parm rind, bay leaf, a few turns of black pepper and a couple of pinches of salt and pressure-cook on high for 35 minutes with natural release.
- To poach the eggs: Bring a saucepan filled halfway with water to a low boil over medium-high heat. Crack an egg and gently add to the water, then crack the remaining eggs and add them to the water. Poach the eggs for 3 minutes. Gently remove with a slotted spoon (being careful not to break the yolks) to a paper towel-lined plate to drain or hold in an ice bath until ready to serve.
- To serve, spoon beans into bowls, then top with an egg, drizzle on a splash of chile oil and a dash of red wine vinegar. Finish with flaky salt and black pepper.
