-
1
Heat the oil with the onions and salt on low heat in an 8qt pressure cooker.
-
2
After a few minutes, toss in the garlic, and heat until the onions start to soften
-
3
Toss in the pork with the red pepper flakes, granulated garlic, and fennel seeds.
-
4
When the onions are very translucent, and the pork is cooked through, add the can of tomatoes.
-
5
Turn the heat up to medium high, and stir frequently, ensuring there is enough liquid on the bottom to keep everything from sticking.
-
6
When the tomatoes are really soft from cooking, mash them up into itty bitty blobs, stir, taste, and adjust this base as needed.
-
7
Add the potatoes and lentils and stir.
-
8
Fill the pressure cooker up with the water to a bit over 2/3 of the pot, seal, turn the heat to high, and bring to pressure.
-
9
Keep it at pressure 10 minutes, remove from heat, and then, 10 minutes later, cool the pot to unseal.
-
10
Stir to break up the lentils a bit, and then add the Provolone and Romano cheeses.
-
11
Stir again, taste, and adjust the salt, red pepper, and fennel, as desired.
-
12
Return the open pot to low heat and add the escarole.
-
13
Stir it a bit to incorporate.
-
14
In a separate saucepan, boil the ditalini with a dash of salt until al dente.
-
15
Strain the ditalini and incorporate it into the soup.
-
16
Stir, taste, adjust as needed, and serve.
