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:

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™'

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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