Heat the oil with the onions and salt on low heat in an 8qt pressure cooker.

After a few minutes, toss in the garlic, and heat until the onions start to soften

Toss in the pork with the red pepper flakes, granulated garlic, and fennel seeds.

When the onions are very translucent, and the pork is cooked through, add the can of tomatoes. Turn the heat up to medium high, and stir frequently, ensuring there is enough liquid on the bottom to keep everything from sticking.

When the tomatoes are really soft from cooking, mash them up into itty bitty blobs, stir, taste, and adjust this base as needed.

Add the potatoes and lentils and stir.

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.

Keep it at pressure 10 minutes, remove from heat, and then, 10 minutes later, cool the pot to unseal.

Stir to break up the lentils a bit, and then add the Provolone and Romano cheeses. Stir again, taste, and adjust the salt, red pepper, and fennel, as desired.

Return the open pot to low heat and add the escarole. Stir it a bit to incorporate.

In a separate saucepan, boil the ditalini with a dash of salt until al dente.

Strain the ditalini and incorporate it into the soup. Stir, taste, adjust as needed, and serve.