Italian Bean Soup

This was a super easy soup to make and a recipe where you most likely have all the ingredients on hand already. I highly recommend doubling the recipe as it is super easy and who doesn’t like leftover soup?

This recipe is from Ground Leaf:

Ingredients:

• 1 cup dry cannellini beans, soaked (can also use 2 cans of beans, rinsed & drained)
• 3 1/2 cups vegetable broth
  
• 1 tbsp tomato paste
• 1/2 medium onion, diced 
• 14.5 oz fire-roasted diced tomatoes
• 2 tbsp nutritional yeast
• 1 tbsp dried basil 
• 1 tbsp dried oregano 
• 1 tsp dried rosemary 
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp celery seeds
• 1/4 tsp black pepper
• 1/8 tsp red pepper flakes

Directions:

1. Drain beans from their soaking water and add to the instant pot. Add 3 cups water.
2. Put on lid, select manual, and adjust time to 6 minutes. When time has lapsed, allow pressure to come down naturally.
3. Taste beans for doneness. If not fully cooked, replace lid and cook for additional time. If fully cooked: drain beans. Set aside. Rinse inner pot and return to machine.
4. In the instant pot, saute the onion. Stir frequently, adding water as necessary if sticking. After about 5 minutes, add all remaining ingredients.
5. Press cancel to stop the saute function, put on the lid, select manual, and adjust time to 5 minutes. When time has lapsed, allow pressure to come down naturally.
6. Serve warm.

Enjoy 🙂