White Bean Soup prepared in an Instant Pot® pressure cooker – www.instantlydelicious.com – Instantly Delicious

This hearty ​White Bean Soup is perfect for any season.  We had a wonderful, unseasonably warm Spring day yesterday. Today, in typical Midwestern fashion, the temperature plummeted.  I happened to have a batch of prepared beans that I made in the Instant Pot® yesterday. I wasn’t sure what I wanted to do with them, but as soon as I took the dog out this morning, I knew I would be using them in this Tuscan-inspired “beans and greens” soup.
If you do not have prepared beans on hand, or if you do not feel like making them ahead of time, canned beans would work just as well. Lots of Instant Pot® ​enthusiasts do not like to pre-soak their beans, and I suppose you could make this entire soup using dried beans, but you would have to cook them for close to 45 minutes, and the other vegetables would break down in the process.  I love White Bean soup served with crusty bread, that I dip in the tomato broth as I eat. This would also be tasty served with grilled cheese.
White Bean Soup
​Serves 8

Ingredients:

2 cups dried great northern beans, prepared (this is approximately 3 cans)
1 tablespoon olive oil
​1 onion, diced
2 stalks celery, diced
2 carrots, sliced
3 cloves garlic, minced
2 teaspoons salt
6 cups water
​1 – 28 oz. can crushed tomatoes
​1 sprig fresh rosemary or 1 teaspoon tried
​1 bunch kale, ribbed or 1 pound baby spinach, roughly chopped

Directions:

​1. To prepare the beans, soak in 6 cups of cold water, overnight.  Drain and place in Instant Pot®.  Cover with 6 cups of cold water and set pot to manual – high pressure for 20 minutes, making sure the valve is set to sealing.  Allow the pressure to release naturally, then set aside beans.

​2. Set Instant Pot® with a clean insert to saute and heat olive oil until shimmering.  Add the onion, celery, and carrots.  Saute until soft, about 4 minutes.  Add the minced garlic and saute for 1 additional minute.  Add reserved beans, crushed tomatoes, water, rosemary and kale.

​3. Set the Instant Pot® to manual – high pressure, adjusting the time to 8 minutes. The valve should be set to sealing.  When finished, allow the pressure to release naturally.  Serve immediately. Refrigerate leftovers for up to 5 days, or freeze for up to 3 months.

Enjoy,

​Julie


Linder
12/29/2016 03:01:43 pm

i love surfing for new recipes, and I will give this one a try.

For a busy working mom like myself, I love recipe blogs that have plugins for PDF prints. I do meal planning at work and it’s convenient to print recipes that are perfectly formatted.

Just a suggestion 🙂


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12/30/2016 11:12:37 am

Thanks for the suggestion. I love the plugin, too. Unfortunately the platform I am currently using does not support them. If I switch over, I will add them.


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