The Bean and Beet Greens Soup is not only delicious and good for you, but it’s also a zero-waste recipe, because I imagine many of you tend to throw away those delicious leaves. With the pressure cooker, it becomes easy and quick, and eating well even when you have little time on hand is no longer a luxury. When I worked full-time, I managed only this way, otherwise, I would have had to settle for a piece of pizza or a sandwich, and so on. Moreover, there is no healthier cooking method than this, as it keeps almost all the nutritional properties of the food intact, even cooking with steam. As I told you in other recipes, I currently have 4 pressure cookers, all from the same brand and particularly good, to ensure they last over time and cook well without sticking food…so it’s a sort of investment!
Tomorrow on Facebook, Instagram, and Pinterest, you can also watch a small video explaining the recipe process
Let me provide you with the links: Classic Lagostina Pressure Cooker 3.5l – 5l – 7l
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 10.5 oz cooked beans, boiled
- 4 beet greens bunches
- 1 clove large garlic
- 1 red onion
- 3.5 oz pork cheek
- 24.6 oz water
- to taste salt
- to taste grated pecorino romano
- 4 tablespoons extra virgin olive oil
Tools
- 1 Pressure Cooker
How to prepare Bean and Beet Greens Soup
To prepare Bean and Beet Greens Soup, you’ll need very little time.
However, organize your workspace with all the ingredients already measured, so that everything is at hand.
Trim the beets, collecting the leaves and stalks in a container to wash them well.
Then cut them to the size you prefer to feel when eating.
Chop the garlic and onion into small pieces and sauté them for a few seconds with the extra virgin olive oil and diced pork cheek.
Add the pre-cooked beans, beet leaves, salt, water, and mix well.
Seal tightly with the lid, ensure the valve is closed, and place on high heat.
As soon as you hear the loud whistle, reduce to the lowest heat and cook for 15 minutes.
If you have time, turn off and let it cool without releasing pressure, otherwise, you can do it immediately after cooking.
Be careful not to lift the valve abruptly, otherwise you risk burning yourself from the strong escaping steam.
Finally, serve your Bean and Beet Greens Soup hot, sprinkling with delicious pecorino romano only if desired.
Tips and Variations
If you want the soup to be more flavorful, prepare it the day before, as it will keep in the fridge for a few days.
You can easily make more and freeze it for a few weeks in glass containers.
Do you love soups or stews in general? Then don’t miss the next recipe: Pumpkin Cream with Black Cabbage and Beans
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