Make a rich and creamy Tuscan white bean soup quickly using your Instant Pot. This recipe features sun-dried tomatoes and spinach for authentic flavor.
Author:Ahazzam
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:4 servings
Category:Soup
Method:Pressure Cooking
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/4 cup sun-dried tomatoes packed in oil, drained and chopped
4 cups vegetable broth
2 (15-ounce) cans cannellini beans, rinsed and drained
1/2 cup full-fat coconut milk (or heavy cream for non-vegan)
2 cups fresh spinach
1/4 cup nutritional yeast or grated Parmesan cheese (optional)
Add the minced garlic, rosemary, thyme, and sun-dried tomatoes. Cook for 1 minute until fragrant. Press Cancel.
Stir in the vegetable broth and the rinsed white beans. Secure the lid and set the vent to Sealing.
Cook on High Pressure (Manual/Pressure Cook) for 8 minutes.
Once cooking is complete, perform a Quick Release of the pressure.
Remove about 1 cup of the soup solids and liquid and transfer to a blender. Blend until completely smooth, then return the mixture to the pot. (Alternatively, use an immersion blender directly in the pot until partially smooth.)
Stir in the coconut milk (or cream) and nutritional yeast or Parmesan, if using.