Escarole, Beans & Pork Ribs Soup

Directions

1. Prep the escarole while the soup base cooks (saves time): Wash the cut escarole in a large bowl of cold water, swishing to release grit/sand, then lift pieces out (dirt settles at bottom). Repeat if needed. Drain well.
2. Heat the olive oil in a large heavy pot or Dutch oven (6–8 quart) over medium-high heat. Pat the rib pieces dry and add them in a single layer (work in batches if needed to avoid crowding the pan—this ensures proper browning instead of steaming). Lightly brown on all sides, about 5–7 minutes total.
3. Add the chopped onion to the pot with the ribs. Sauté until the onion softens and turns translucent, 4–5 minutes, stirring occasionally and scraping up any browned bits from the bottom.
4. Stir in the tomato paste and cook for 1 minute to caramelize it slightly (this builds deeper flavor). Add the chicken stock, starting amounts of salt (1 tsp), pepper, garlic powder, and red pepper flakes. Bring to a boil, then reduce heat to low, partially cover, and gently simmer for 1 hour, stirring occasionally. The ribs should be fork-tender by the end; if not, continue simmering 10–15 minutes more.
5. While the ribs simmer (around the 45-minute mark), bring a separate large pot of water to a rolling boil. Add the prepared escarole and blanch for 3 minutes until bright green and slightly wilted. Drain in a colander, reserving about 1 cup of the blanching liquid. (Blanching removes grit and mellows bitterness.)
6. After the 1-hour simmer, stir the drained escarole and rinsed beans into the pot. If the soup seems too thick, add reserved blanching liquid (or extra stock) a little at a time until it reaches a nice soupy consistency. Return to a gentle simmer and cook uncovered for 5–10 minutes so the flavors meld and the escarole finishes tendering.
7. Taste and adjust seasoning—more salt, pepper, garlic powder, or red pepper flakes as needed. (Canned beans and stock vary in saltiness, so final tasting is key.)
8. Ladle into bowls and serve hot with crusty Italian bread (or garlic bread) for dipping. A drizzle of good olive oil or grated Pecorino/Parmesan on top is excellent.

Using Dried Beans (Instead of Canned)

1. Use 1 pound (about 2¼–2½ cups) dried white kidney/cannellini beans. Pick over for debris, rinse well, and soak covered by 2–3 inches cold water for at least 8 hours or overnight. Drain and rinse again.
2. After browning the ribs and sautéing the onion (step 3), add the soaked beans along with the stock and tomato paste. Increase the initial gentle simmer to 1½–2 hours (or until beans are tender and creamy inside but still hold their shape). You will probably need to add 1–2 extra cups of water or stock during this time as dried beans absorb liquid. Skim any foam that rises early on.
3. Proceed with blanching (or wilting) the escarole, adding it plus any final liquid adjustments, and the short 5–10 minute flavor-melding simmer. Total time will be longer, but the flavor from dried beans is excellent. (Alternative: Cook the dried beans separately ahead of time—stovetop, Instant Pot, or slow cooker—then add them like canned beans near the end.)

Instant Pot Adaptation

Optional fresh garlic or Parmesan rind for extra depth.

Method – Canned Beans Version (closest to original, easiest)

1. Sauté for flavor base (important step): Set Instant Pot to Sauté on High/Normal. Add the olive oil. Pat ribs dry and brown in batches (don’t overcrowd) until lightly golden on several sides, about 5–7 minutes total. Remove ribs to a plate.
2. Add the chopped onion (and 3–4 minced garlic cloves if using fresh) to the pot. Sauté 3–4 minutes until softened. Stir in tomato paste and cook 1 minute. Deglaze thoroughly: Pour in a splash of the chicken stock and scrape the bottom very well with a wooden spoon or spatula to lift all browned bits—this prevents the “burn” notice.
3. Return the ribs to the pot. Add the remaining chicken stock and starting amounts of salt, pepper, garlic powder, and red pepper flakes. Stir well.
4. Secure the lid, set valve to Sealing. Cook on High Pressure / Manual for 35 minutes.
5. When the timer ends, allow a natural pressure release for 15–20 minutes, then quick-release any remaining pressure. Open the lid carefully.
6. Optional but recommended: Remove the ribs to a cutting board. Cut or shred the meat into bite-size pieces (discard bones if you prefer boneless soup) and return the meat to the pot. Skim excess fat from the surface if the ribs rendered a lot. 7 Switch back to Sauté (Normal or Low). Stir in the drained/rinsed canned beans and the prepared escarole (see note below). Cook 3–5 minutes, stirring occasionally, until the escarole wilts to your desired tenderness and everything is heated through. If the soup is thicker than you like, stir in a little reserved blanching liquid or extra stock. Taste and adjust seasonings.
7. Cancel Sauté. Serve hot with crusty Italian bread.

Method – Dried Beans Version (excellent in the IP)

1. Follow steps 1–3 exactly as above, but add 1 lb soaked (or unsoaked) dried white kidney/cannellini beans along with the stock and ribs in step 3.

2. Pressure cook on High Pressure for 40–45 minutes (start checking bean tenderness after 40 min; they should be creamy but intact).

3. Same natural release (15–20 min) + quick release.

4. Proceed with steps 6–8. The beans are already tender, so you’re mainly wilting the escarole and heating everything.

Escarole note for both versions:

You can still do the quick 3-minute blanch on the stovetop (or in the microwave) while the Instant Pot is coming to pressure or during natural release—this keeps the original method’s benefits for grit removal and milder bitterness. Then stir the drained escarole in during the final Sauté step.

Simpler alternative: Skip blanching and add the raw washed/cut escarole directly in step 7. It wilts beautifully in 3–5 minutes on Sauté.