A classic white bean soup packed with vegetables and Italian herbs.
Ingredients
2tbspolive oil
2cups4 medium celery ribs, sliced
1-½cups2 large carrots, diced
2cups1 large red onion, diced
2tsp4 cloves garlic, minced
4ozpancetta or 4 thick slices baconcut into cubes*
14.5ozcan Cannellini beansdrained
14.5ozcan diced tomatoes
4cupsvegetable broth plus 1 cup water
Tuscan blend
1/2tspsalt
half bunch kale
For serving: parmesan cheesecrusty 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.
Notes
Tips
*For a meat-free alternative, switch out the bacon for 1/2 cup (2 oz dried) porcini mushrooms.