The Bean and Beetroot Greens Soup is not only delicious and very healthy, but also a zero-waste recipe, as I imagine many of you tend to throw away those delicious leaves. With a pressure cooker, it becomes all easier and faster, and eating well even when you have little time is no longer a luxury. When I worked full-time, I saved myself this way, otherwise, I would have had to settle for a slice of pizza, or a sandwich, and so on. Additionally, there is no healthier cooking than this, as it retains almost all of the food’s properties, even cooking with steam. As I’ve already mentioned in other recipes, to this day, I own 4 pressure cookers, all from the same brand and especially good, so they last over time and cook well without food sticking…thus a sort of investment!
Tomorrow on Facebook, Instagram, and Pinterest, you will also be able to see a short video explaining the recipe procedure
Here are the links for you: Classic Lagostina Pressure Cooker 3.5 qt – 5 qt – 7 qt
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2 cups cooked, boiled beans
- 4 beetroot greens bunches
- 1 clove large garlic
- 1 red onion
- 3.5 oz pork cheek
- 3 cups water
- to taste salt
- to taste grated pecorino romano
- 4 tbsps extra virgin olive oil
Tools
- 1 Pressure Cooker
How to Prepare Bean and Beetroot Greens Soup
To prepare the Bean and Beetroot Greens Soup, you will need very little time.
However, organize your workspace with all the ingredients already measured, so you have everything at hand.
Trim the beetroots, collecting the leaves and stalks in a container to wash them well.
Then cut them to the size you prefer to feel under your teeth.
Chop the garlic and onion and sauté them, but only for a few seconds, together with the extra virgin olive oil and the pork cheek cut into cubes.
Add the pre-cooked beans, beetroot leaves, salt, water, and mix well.
Seal with the lid tightly, make sure the valve is closed, and place on the stovetop over high heat.
As soon as you hear the whistle, the loudest one, lower to minimum and count 15 minutes of cooking.
If you have time, turn off and let it cool without venting, otherwise you can do it immediately after cooking.
Be careful, however, not to lift the valve suddenly, otherwise you risk burning yourself due to the strong steam that comes out.
Finally, serve your Bean and Beetroot Greens Soup, hot, and sprinkle it, but only if desired, with some delicious pecorino romano.
Tips and Variations
If you want the soup to be more flavorful, prepare it a day in advance, as it will keep in the refrigerator 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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