Experiments in Cooking

White bean soup in IP

I wanted to make a batch of soup that was light yet filling enough to use for weekday lunches. I settled on a White bean soup. We ate it topped with both pesto and homemade spinach pistou, and it turned out to be a delicious meal (use only pistou if vegan).

The recipe for the soup came from here: The Spruce – Pureed Italian White Bean Soup.   I simply adapted it to cook in the electric pressure cooker without any soaking.

Fresh herbs from the garden. I saved some chives to sprinkle on top of the finished product. The rest went straight in the cooker.

Ingredients in the pot – rinsed beans, sprigs of rosemary, sage, parsley, chives, and one dry bay leaf. I sauteed the onions and garlic, and chopped up two stalks of celery.

For half a pound of dry beans, I used 4 cups of vegetable broth. I buy the organic, gluten free, vegan broth from Trader Joe’s. After pressure cooking on high pressure for 50 minutes, I fished the herbs out and pureed the soup with an immersion blender.

For the pistou, I grabbed a handful of parsley leaves (1 tbsp) and basil (1/4 cup after shredding) from our herb garden. I tossed this in the blender with half a cup of shredded baby spinach leaves, quarter cup olive oil, one tablespoon lemon juice, half a teaspoon of salt, half teaspoon of garlic paste.

The bright green color of the pistou added great visual appeal next to the dollop of pesto. Stir well & eat. Definitely a meal worth repeating! I’m glad I have enough for leftovers tomorrow.