Vegetarian White Bean Soup Pressure Cooker Recipe

Vegetarian White Bean Soup Pressure Cooker Recipe

Ingredients

SERVES 6 – Cooker: 5- to 7-quart – Time: 12 minutes at HIGH pressure

• 1 cup dried Great Northern beans
• 1 cup dried cannellini (white kidney) beans
• ½ cup dried baby white beans
• ¼ cup olive oil, plus more for serving
• 1 large white or yellow onion, chopped
• 3 ribs celery, chopped
• 2 medium carrots, chopped
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano, preferably Mexican
• 1 (14.5-ounce) can diced tomatoes in juice, undrained
• 8 cups vegetable broth
• 2 medium zucchini, quartered lengthwise and sliced ½ inch thick
• sea salt and freshly ground black pepper
• grated or shredded Parmesan cheese, for serving.

Method

1. Soak the beans and drain
2. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat
3. Add onion, celery, carrots, and herbs and cook, stirring often, until the onion begins to soften, about 3 minutes
4. Stir in the beans, tomatoes with their juice, and broth
5. Close and lock the lid
6. Set the burner heat to high
7. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
8. Set a timer to cook for 12 minutes
9. Remove the pot from the heat
10. Open the cooker with the Quick Release method
11. Be careful of the steam as you remove the lid
12. Add the zucchini to the pot and cook, uncovered, over low heat, until tender-crisp, 3 to 4 minutes
13. Season with salt and pepper to taste
14. Serve the soup nice and hot with the grated cheese on the side and a drizzle of olive oil over the top

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