Quick Easy White Bean Basil Soup

Fresh, Delicious, Pressure Cooker Italian Bean Soup Recipe

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 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™'