DO YOU HAVE A FAVORITE SOUP RECIPE? THIS IS MINE.
There is something so addictive about white bean soup. Maybe it's just me. My family actually makes fun of me over my obsession. Though, when I serve it to them they just as easily gobble it up. I find white beans at once comforting and filling. This recipe started with an Italian White Bean recipe from one of the official Instant Pot cookbooks, but I quickly adapted it to my own tastebuds. I found that I prefer not to add as many greens as the original recipe calls for and that I really love the addition of dried mushroom powder. If you don't have that last one, not a problem. Just leave it out. But, look around, you'll find it everywhere these days. It's a great way to add some umami (flavor) without overwhelming your dish or having to add meat. I buy mine from Trader Joe's. You can also take dried mushrooms and grind them down at home for a delicious homemade version of the seasoning. I love having a batch of this soup on hand for a quick lunch or a snack between meals. I sometimes even crave a steaming cup for 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 cannellini beans, any white bean will do.
Instant Pot White Bean Soup
Warm-Up: 15 minutes
Cook: 20 minutes
Cool: 10 minutes, then manually depressurize
TOTAL: 45 minutes
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
1/2 teaspoon turmeric powder
1 teaspoon red chile flakes
1 teaspoon ground black pepper
2 teaspoons mushroom powder (optional)
1 tablespoon salt
7 cups water
2 teaspoons fresh or dried minced parsley
Soak the beans in boiling water for at least 1 hour. Drain and discard the water. Set aside.
Select the SAUTE setting and adjust to NORMAL. When the indicator flashes HOT, add oil. Once the oil is warm, add shallot, garlic, and bay leaves. Mix well and cook 1 minute until the shallot is slightly opaque.
Press CANCEL. Add soaked and drained beans, turmeric, chile flakes, black pepper, mushroom powder if using, and salt. Mix well.
Add water. Secure the lid. Select PRESSURE COOK and adjust to MORE for 20 minutes.
Once cooked, release pressure naturally for 10 minutes and then manually release the remaining pressure.
Add parsley. Mix well and serve piping hot as is or sprinkled with Parmesan cheese.