January 19, 2022

Comfort Food Part 2

Italian Bean Soup combines all the best of our winter produce, dried beans, and rustic greens.

If you’ve ever wondered how to cook beans and lentils in your Instant Pot then check out our guide below. If soaking is required (see chart), put the beans into a bowl, cover with water and leave overnight. Drain and rinse before cooking with an inch of water above the bean line. I cook at least 2 cups and refrigerate leftovers for bean tacos, salad, or quesadillas another next night.

2 cups of dried beans = approximately 6 cups cooked
2/3 cup dried beans = 2 cups, just a little more than is in a regular can of beans. This is what you need for the recipe below but feel free to stick to canned!

Make beans your BFF

What I love about this soup is the fresh, crunchy addition of kale at the end of cooking and an excuse to indulge myself in a wedge of fresh sourdough with a little salted butter. What Meg loves is the complete rounding of flavors and how comforting it is.

Print Recipe

5 from 1 vote

A classic white bean soup packed with vegetables and Italian herbs.

Ingredients

2 tbsp olive oil
2 cups 4 medium celery ribs, sliced
1-½ cups 2 large carrots, diced
2 cups 1 large red onion, diced
2 tsp 4 cloves garlic, minced
4 oz pancetta or 4 thick slices bacon cut into cubes*
14.5 oz can Cannellini beans drained
14.5 oz can diced tomatoes
4 cups vegetable broth plus 1 cup water
Tuscan blend
1/2 tsp salt
half bunch kale
For serving: parmesan cheese crusty bread

Instructions

Slow Cook

1) Heat the oil in a skillet; cook celery, carrot, onion, garlic & bacon for 3 minutes; transfer to cooker. 2) Add beans, tomatoes, broth, water, Tuscan blend & salt. 3) Stir, cover and cook on LOW: 8 hours or HIGH: 4 hours. 4) Remove lid and stir in the kale. 5) Serve with a generous spoonful of shaved parmesan cheese.

Pressure Cook

1) Heat the oil on sauté function; cook celery, carrot, onion, garlic & bacon for 3 minutes. 2) Add beans, tomatoes, broth, water, Tuscan blend & salt. 3) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 6 minutes. 4) Vent with Quick Pressure Release. 5) Serve with a generous spoonful of parmesan cheese.