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Bowls of Tuscan Bean Soup with kale and tomatoes

Instant Pot Tuscan Bean Soup Recipe

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4.9 from 8 reviews

  • Author: Mike Vrobel
  • Total Time: 9 hours
  • Yield: 6-8 servings 1x

Description

Instant Pot Tuscan Bean Soup recipe. A hearty vegetarian soup from the heart of Italy, done in no time thanks to the pressure cooker.

Ingredients

Scale

Soaked beans

  • 1 pound dried cannellini beans, sorted and rinsed
  • 1 tablespoon fine sea salt (or table salt)
  • 2 quarts water

Tuscan Bean Soup ingredients

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 large carrots, diced
  • 2 cloves garlic, sliced
  • ½ teaspoon fine sea salt
  • ½ teaspoon red pepper flakes
  • 6 cups water
  • 1 (14- to 16-ounce) can diced tomatoes
  • 1 parmesan rind (optional - roughly 3 inches by 1 ½ inches)
  • 1 (2-inch long) sprig fresh rosemary
  • 2 sprigs fresh thyme
  • 4 ounces kale, stems removed, cut into 1 inch pieces
  • 1 teaspoon balsamic vinegar
  • 2 teaspoons fine sea salt
  • 1 teaspoon fresh ground black pepper
  • Grated parmesan for garnish
  • Minced parsley for garnish

Instructions

  1. Soak the beans overnight: Sort the cannellini beans, removing broken beans, stones, and dirt clods. Rinse the beans, put them in a large container with the fine sea salt, and cover with 2 quarts water. Let the beans soak for at least 8 hours, or overnight. Drain and rinse the beans.
  2. OR: Quick Pressure soak for 30 minutes: Sort the cannellini beans, removing broken beans, stones, and dirt clods. Rinse the beans, put them in an Instant Pot or other pressure cooker, sprinkle with the fine sea salt, and cover with 2 quarts water. Lock the lid and pressure cook for 1 minute at high pressure. (In an Instant Pot, use Manual, Pressure Cook, or Custom mode.) Let the pressure come down naturally for 30 minutes, then drain and rinse the beans. Wipe out the pot before using it in the next step.
  3. Sauté the aromatics: Add the oil to an Instant Pot set to sauté mode - high. (Or other pressure cooker over medium-high heat.) Heat the oil until it starts shimmering, about 3 minutes. Add the onion, carrots, and garlic, and sprinkle with the ½ teaspoon salt and the red pepper flakes. Sauté until the onions are softened, about 5 minutes.
  4. Everything in the pot: Add the drained cannellini beans to the pressure cooker and stir them to mix with the aromatics. Stir in the water and diced tomatoes. Add the parmesan rind, rosemary, and thyme sprigs.
  5. Pressure cook the soup for 15 minutes: Lock the lid and pressure cook for 15 minutes at high pressure in an Instant Pot or other electric PC, or for 12 minutes in a stovetop PC. (In an Instant Pot, use Manual, Pressure Cook, or Custom mode.)
    After pressure cooking, let the pressure come down naturally, about 20 minutes. (If you're in a hurry, you can quick release any remaining pressure after 15 minutes.) Remove the lid carefully, opening away from you - even when it’s not under pressure, the steam in the cooker is very hot.
  6. Simmer the kale, then serve: Fish out the parmesan rind and discard. Turn the heat under the pressure cooker to medium-high (sauté mode on an electric PC) and stir in the kale. Simmer, uncovered, until the kale is tender, about 3 minutes. Stir the salt, fresh ground black pepper and balsamic vinegar into the pot. Serve, sprinkling each bowl of soup with fresh grated parmesan and minced parsley. Enjoy!

Equipment

  • Prep Time: 8 hours
  • Cook Time: 1 hour
  • Category: Sunday Dinner
  • Method: Pressure Cooker
  • Cuisine: Italian

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Find it online: https://www.dadcooksdinner.com/pressure-cooker-tuscan-bean-soup/