Step 1

Ladling the soup over Garlic Toasts makes it an even heartier meal. If escarole is unavailable, you can substitute 8 ounces of kale. We prefer Pecorino Romano's salty flavor, but Parmesan can be substituted, if desired.

Step 2

Dissolve 1½ tablespoons salt in 2 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.

Step 3

Pulse onion, celery, and garlic in food processor until very finely chopped, 15 to 20 pulses, scraping down sides of bowl as needed; set aside. Add tomatoes and their juice to now-empty processor and pulse until tomatoes are finely chopped, 10 to 12 pulses; set aside.

Step 4

Using highest sauté function, heat oil in Instant Pot until shimmering. Add onion mixture, fennel, ½ teaspoon salt, and pepper flakes and cook until fennel begins to soften, 7 to 9 minutes. Stir in broth, tomatoes, and beans.

Step 5

Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 1 minute. Turn off Instant Pot and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.

Step 6

Measure out and reserve 1 cup hot broth. Stir escarole into multicooker, 1 handful at a time, and let cook in residual heat until escarole is wilted, about 5 minutes.

Step 7

Gently whisk egg yolks together in small bowl. Whisking constantly, slowly add reserved broth to eggs until combined. Stir yolk mixture, parsley, and oregano into soup. Season with salt and pepper to taste. Top individual portions with Pecorino and drizzle with extra oil. Serve with lemon wedges.