Winter warmers don't come much tastier than this amazing bean and salami soup from Italy. Packed with flavour and personality, not to mention creamy and filling red beans.
Heat the oil in a large pan or in your pressure cooker pan until hot. Add the onion, celery, garlic and salami and fry for 5 minutes until soft.
Add the parsley, beans, tomatoes and chicken stock and stir.
Pressure cooker
Pop on the lid and cook under high pressure for 45 minutes.
Pan cooking
Cook for anywhere between 2-3 hours over a low heat (covered) until the beans are fully cooked and creamy in texture. The cooking time depends on the type of beans you settle on - just cook 'em 'til they're done!
Using a stick blender, blend in one spot, without moving too much for 20 seconds so that the soup gets a little blended but not fully. This will make it a little creamier while still having texture. You could also just mash some of the beans with a fork.
Season well with lots of salt & pepper and serve.