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Quick Easy White Bean Basil Soup
Fresh, Delicious, Italian Pressure Cooker Bean Soup Recipe
Pressure Cooker Soup Recipe from The Veggie Queen's The New Fast Food: The Veggie Queen™ Pressure Cooks Whole Food Meals in Less than 30 Minutes available as a downloadable ebook.
Quick Easy Soup Recipe: For busy vegetarians who want fresh healthy delicious food, a pressure cooker is an essential kitchen tool.
Total Prep and Cook Time: 30 minutes
Yield: 8 Servings (1 cup)
Nutrition Data, 342g Serving: 239 cal, 42g carb, 2g fat, 759mg sodium, 9g fiber, 14g protein, low Cholesterol, high Iron, Magnesium, Potassium, Folate. Est. glycemic load 18
Soup Ingredients:
- 2 cups Cannellini (Italian white kidney) or Great Northern beans, presoaked or quick soaked *(see below)
- Vegetable cooking spray or 2 tsp oil
- 1 medium onion, diced to equal 1 cup
- 3 or more cloves minced fresh garlic
- 1 cup diced potatoes (2 small potatoes)
- 6 cups unsalted vegetable broth
- 2 bay leaves
- 1-2 tsp fresh thyme or 1/2 tsp dried thyme
- 2 cups diced, peeled and seeded tomatoes
- 1/4 cup fresh basil, chopped plus some sprigs for garnish
- 1 tablespoon lemon juice or balsamic vinegar
- 4 Tbsp grated Parmesan or soy cheese (optional)
- 1/2 tsp salt, or to taste, and pepper
Quick Soaking Beans: Clean and wash beans. Cover with water, bring to a boil, boil for one minute, remove from heat, cover and soak for one hour.
Directions:
- Spray the cooker with cooking spray.
- Add the onion and sauté over medium heat for 2 minutes. Add the garlic and sauté 1 minute more
- Add the potatoes, broth, bay leaves, beans and thyme. Lock on lid
- Turn heat to high and bring to high pressure. Set timer for 7 minutes. Turn heat to low to maintain high pressure
- When the timer sounds, turn off heat and move pot to a cool spot on the stove.
- Let the pressure come down naturally for 10 minutes, then release any remaining pressure
- Carefully remove the lid, tilting it away from you. Remove the bay leaves
- Using a hand blender, carefully mix the hot soup until it is mostly creamy, with a few whole beans left in for texture
- Return the pot to the burner and set the heat at medium.
- Add the tomatoes and cook for 5 minutes on top of the stove (uncovered), simmering and stirring occasionally until the tomatoes begin to soften
- Remove from the heat and stir in the basil and lemon juice or vinegar. Taste and adjust seasonings.
- Sprinkle with the cheese and additional chopped basil
©2007 Jill Nussinow, MS, RD, 'The Veggie Queen™'
Jill Nussinow, aka The Veggie Queen, has taught hundreds of people how to successfully use a pressure cooker.
This recipe is from her new cookbook, The New Fast Food. Jill's DVD - 'Pressure Cooking: A Fresh Look, Delicious Dishes in Minutes', and her book, 'The Veggie Queen: Vegetables Get The Royal Treatment' - are available at either The Veggie Queen or Pressure Cooking.
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