Instant Pot: Brothy White Bean Soup

April 07, 2022

Instant Pot: Brothy White Bean Soup

 

This recipe has truly evolved. It began with a version of Italian white bean soup, but I found I did not care for the chopped greens. So, I pared that back and tried it with a little turmeric powder (I've decided to take that out in this recipe). Then, I tried it with carrots and celery. Now, I've added grated tomatoes. Thank you for my friends at Hortiport.com for explaining the Greek cooking technique of grating tomatoes for an instant tomato puree. It's not something I have ever tried - nor is it something I do with my Indian dishes, where we typically use the whole tomato. What I love about this step is that it gives me the amazing flavor of tomatoes without the heaviness of the peel or seeing them swimming around in the soup. I think you are going to love this recipe. It's so incredibly delicious and fulfilling that I even heat it up for a quick and easy breakfast. Cannellini beans like most legumes are filled with fiber and protein - two things that will keep you full. They have 225 calories per one-cup serving with 11 grams of fiber, 15 grams of protein, and 40 grams of carbohydrates. They also contain iron, magnesium, and folate. If you don't have these beans on hand, any white bean will do. There is something special about white beans cooked to a creamy consistency in an Instant Pot. 

Recipe: Brothy White Bean Soup

Pressure Cooker Size: 6 quart or larger
Warm Up: 18 minutes
Cook: 20 minutes
Cool Down: 10 minutes natural release + manual release
TOTAL: 48 minutes
Makes: 10 cups

2 cups dried white cannellini beans, picked over and washed
2 tablespoons olive oil
1 medium shallot, minced
4 cloves garlic, thinly sliced
2 bay leaves
2/3 cup celery, thinly sliced
1 medium carrot, thinly sliced in rounds (optional)
2 medium tomatoes, grated (discard the peel) *
1 teaspoon red chile flakes
1 teaspoon ground black pepper
1 tablespoon ground mushroom powder (optional) **
1 tablespoon salt
7 cups water
2 teaspoons dried or fresh parsley, minced (optional)

1. Soak the beans in hot, boiling water for at least 1 hour or in room temperature water for 6 hours to overnight. Drain and discard the water. Soaked, 2 cups of beans yields 4 cups uncooked beans.

2. Select the SAUTE setting and adjust to NORMAL. When the indicator flashes HOT, add the oil. Once the oil is hot, add the shallot, garlic, and bay leaves. Stir and cook for 1 minute.

3. Add the celery and carrot if using. Stir and cook for 1 minute. I normally love carrots in soup, but for this one oddly I prefer it without. Totally your call. 

4. Add the tomatoes. Stir and cook for 1 minute. * Grating tomatoes with the large hole side of a box grater is easy and gives you the taste, essence, and beautiful hue of tomato without the skin, which you can simply discard after grating. I had no idea this was common in Greek cooking, but my friends at Hortiport.com told me about it and I've been using this trick ever since. It's the easiest way to make instant tomato puree. 

5. Add the chile flakes, black pepper, mushroom powder, and salt. Stir and cook for 1 minute. ** Mushroom powder is a fantastic spice blend that can lend a richer taste profile to everything without adding meat or meat broth. I purchase mine at Trader Joe's. You can make your own by grinding down dried mushrooms, but I like the TJ's blend and it's incredibly affordable. 

6. Press CANCEL. Add the drained beans and water. Stir.

7. Lock the lid into place and make sure the pressure release valve is set to the sealing position (upwards). Press the PRESSURE COOK button and then press the PRESSURE LEVEL button until the panel reads HIGH. Adjust the cook time to 20 minutes.

8. Once the cooking is complete, release the pressure naturally for 10 minutes. Then, manually release the remaining pressure. Press CANCEL and remove the lid. Add the parsley. Stir and serve piping hot as is or sprinkled with Parmesan cheese and garnished with croutons. I keep a large tub of this soup in the fridge and warm it up for a quick and easy breakfast, especially on a chilly Chicago morning. 

For a 3 quart Instant Pot, cut all of your ingredients in half. The process and cook time remain the same. The warm up is 15 minutes. And the recipe yields about 7 cups. 

 

 




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