I needed a vegetarian friendly recipe for last week’s Souper Bowl party1 at work. Time for an old standby, Tuscan white bean soup. I used a bag of Rancho Gordo Marcella beans – an heirloom cannellini bean – and left out the parmesan rind so the vegans could enjoy it. And they did enjoy it – my 6 quart instant pot was scraped clean.
Recipe: Pressure Cooker Tuscan Bean Soup
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- Sorry. I’ll see myself out. ↩