Dive into the heart of Italy with our delightful Pressure Cooker Tuscan Bean Soup! This comforting dish is not only bursting with flavor but also packed with nutritious ingredients that will warm your soul. Imagine a bowl of creamy cannellini beans simmered with fresh vegetables and aromatic herbs, all ready in just 45 minutes! Whether you're looking for a quick weeknight dinner or a cozy weekend meal, this recipe is sure to impress your family and friends. Get ready to savor every spoonful of this Italian classic that will have you dreaming of sun-soaked Tuscan hills!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1 cup dried cannellini beans
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Begin by rinsing the dried cannellini beans under cold water. Remove any debris or damaged beans, then soak them in water for at least 4 hours or overnight. If you're short on time, you can use the quick soak method: boil the beans in water for 2 minutes, then turn off the heat and let them sit for 1 hour. Drain and set aside.
- Prepare your vegetables. Chop the onion, dice the carrots and celery, and mince the garlic cloves. Having all your ingredients prepped will make the cooking process smoother.
- In your pressure cooker, set it to the sauté function. Add a splash of olive oil and allow it to heat up. Once hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the diced carrots and celery to the pressure cooker, stirring occasionally for another 3-4 minutes until the vegetables begin to soften.
- Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to let it burn.
- Add the soaked and drained cannellini beans to the pot, followed by the can of diced tomatoes (with their juices), vegetable broth, dried thyme, and bay leaf. Season with salt and pepper to taste.
- Close the lid of the pressure cooker securely and ensure the pressure release valve is set to sealing. Cook on high pressure for 30 minutes. If using an electric pressure cooker, select the "Beans/Chili" setting if available.
- Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then carefully switch the valve to venting to release any remaining pressure. Open the lid once the pressure indicator has dropped.
- Remove the bay leaf from the soup and taste for seasoning. Adjust salt and pepper as needed. If you prefer a creamier soup, you can use a potato masher to mash some of the beans against the side of the pot.
- Serve the Tuscan bean soup hot, garnished with fresh herbs like parsley or a drizzle of olive oil if desired. Enjoy with crusty bread or a side salad for a complete meal.
Tips
- Soaking the Beans: For the best texture, soak your dried cannellini beans overnight. If you're in a rush, the quick soak method works wonders—just boil them for 2 minutes and let them sit for an hour!
- Prep Ahead: Chop your vegetables in advance to streamline the cooking process. This will help you focus on the flavors and aromas as you sauté.
- Sautéing is Key: Don’t rush the sautéing step! Allowing the onions, carrots, and celery to soften and develop flavor will enhance the overall taste of your soup.
- Seasoning: Taste your soup before serving! Adjust the salt and pepper to your liking, and feel free to add a pinch of red pepper flakes for a little kick.
- Creamy Texture: For a creamier soup, mash some of the beans against the side of the pot after cooking. This adds a luscious consistency without the need for cream.
- Serving Suggestions: Pair your soup with crusty bread or a fresh side salad for a complete meal. A drizzle of high-quality olive oil or a sprinkle of fresh parsley can elevate your dish even further!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 40g
Protein: 12g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
