Savvy Vegetarian Recipe Collections

Free SV Reports!

Vegetarian Nutrition

10 Tips for Going Veg

Eat Beans Without Gas

Veg Social Etiquette

Veg Non-Veg Together


Savvy Veg Fans

"Your website is really cool. The articles are fantastic and the recipes are varied and not difficult. I can't wait to tell my friends about this site!" - Kathy C.

"Thank you so much for the vegan recipes, I tried a few salads and they were wonderful" - Missy L.

"Your site is quite wonderful. Thank you for helping us live in a sustainable, ethical and healthful way for all living things" - Erin L.

"I just found your website and love that many of the recipes are vegan! Thank you thank you! Love it! So stoked to find you." - Elaine E.

"Thank you for the great advice ... I'm sure your web site will answer all my questions. I'm very happy I found your web site ... thanks again" - Gailey M.

More Testimonials

FREE Newsletter!

"Avoid B12 Deficiency"

& "Get Enough Protein"

Get More Information
Name:
Email:
We Protect Your Privacy



New E-Books

Easy Quinoa Recipes

Easy Tofu Recipes

10 Best Holiday Menus

New Recipes

Baked Apples

Butterscotch Brownies

Chocolate Brownies

Green Beans & Almonds

Lemon Cake

Oatmeal Raisin Cookies

Poached Pears

Potato Leek Soup

Quinoa Black Bean Stew

Quinoa Chili

Quinoa Stuffed Peppers

Quinoa Walnut Rosemary

Roasted Potatoes

Rustic Pear Tart

Spinach Tofu Calzones

Spinach Tofu Quiche

Steamed Asparagus

Stuffed Mushrooms

Sugar Cookies

Veggie Pizza

New Advice

Crockpot Veg Chili

Healthy Weight Loss

New Veg Hungry

Too Much Good Fat

Veggie Boy Acts Out

New Articles

30 Minute Vegan

B12 Deficient?

Truth About Soy

Vegan Brunch

New Blog Posts

Kick Junk Food Habit

Quitting Meat

Why Meatless Monday?


Quick Easy White Bean Basil Soup

Fresh, Delicious, Pressure Cooker Italian Bean Soup Recipe

This Italian white bean soup recipe is so quick & easy to make with a pressure cooker. It tastes fresh and delicious, and looks like the colors in the Italian flag.

For cooking beans in minutes, and making quick easy soup recipes, pressure cookers are ideal! For busy vegetarians who want fresh healthy delicious food, a pressure cooker is an essential kitchen tool.

From Jill Nussinow, MS, RD, The Veggie Queen™: Jill has taught hundreds of people how to successfully use a pressure cooker. Her new 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.

8 Servings (1 cup): 7 min. high pressure, natural pressure release, 5 min. stove top.


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 Tbsp chopped fresh garlic
  • 1 cup diced potatoes
  • 6 cups 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)
  • Salt and pepper, to taste

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:

  1. Spray the cooker with cooking spray.
  2. Add the onion and sauté over medium heat for 2 minutes. Add the garlic and sauté 1 minute more
  3. Add the potatoes, broth, bay leaves, beans and thyme. Lock on lid
  4. Turn heat to high and bring to high pressure. Set timer for 7 minutes. Turn heat to low to maintain high pressure
  5. When the timer sounds, turn off heat and move pot to a cool spot on the stove.
  6. Let the pressure come down naturally for 10 minutes, then release any remaining pressure
  7. Carefully remove the lid, tilting it away from you. Remove the bay leaves
  8. Using a hand blender, carefully mix the hot soup until it is mostly creamy, with a few whole beans left in for texture
  9. Return the pot to the burner and set the heat at medium.
  10. Add the tomatoes and cook for 5 minutes on top of the stove (uncovered), simmering and stirring occasionally until the tomatoes begin to soften
  11. Remove from the heat and stir in the basil and lemon juice or vinegar. Taste and adjust seasonings.
  12. Sprinkle with the cheese and additional chopped basil

©2007 Jill Nussinow, MS, RD, 'The Veggie Queen™'


More Great Bean Soup Recipes From Savvy Vegetarian

Curried Lentil Potato Cauliflower Soup Kidney Bean Pasta Soup Mung Dhal Vegetable Soup Pasta e Fagioli (pasta and bean) Soup Tomato Chickpea Soup Vegan Barley Bean Vegetable Soup White Bean Italian Style Soup Zoë 's Vegetarian/Vegan Chip
AddThis Social Bookmark Button    Bookmark and Share   Follow Savvy Veg On Twitter;   Join Savvy Veg On Facebook;

Subscribe To Our FREE Newsletter and Get 2 Special Reports!

"Avoid Vit. B12 Deficiency" and "How To Get Enough Protein"

PLUS a 10 Part Series of Tips For Going Vegetarian

Weekly Newsletter: Reviews, tips, advice, recipes, blog posts, announcements

Secure Double Opt In - Your Privacy Protected         Get More Information

Name:  Email:  

Vegetarian Recipe Collections


Back To Recipes Index Share Your Great Vegetarian Recipe! Health Disclaimer, Privacy Policy,Publishing Policy Download Free Savvy Vegetarian Reports Get Free Savvy Vegetarian Advice