Instant pot anti-inflammatory Tuscan White Bean Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ½ pound dry white beans
2 Tbs avocado oil
1 large yellow onion, peeled and diced
2 medium carrots, peeled and diced
3 medium stalks celery, ends removed and diced
3 cloves garlic,minced
¾ teas kosher salt
¼ teas ground white pepper
¼ teas red pepper flakes
4 cups chicken stock
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Directions: |
Directions:Place the beans in a large bowl and cover with 5 cups water. Allow to soak at room temp. for 4-6 hours or overnight. Drain the beans and set aside. Drizzle the oil into the instant pot. Press the sauté button and add onions,carrots, and celery. Sauté until all vegetables are softened, about 5-6 minutes, Add garlic and sauté an additional 30 seconds.
Add salt, white pepper, red pepper flakes, and stock to the pot. Secure the lid. Press the Manual or Pressure cook button and adjust the time to 15 minutes.
When the timer beeps, let pressure release naturally until float valve drops and then unlock lid. Allow to cool slightly before ladling into bowls to serve. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:Hands on 10 minutes.Cook Time 22 min. |
Personal
Notes: |
Personal
Notes: My purpose is that they may be encouraged in heart and united in love, so that they may have the full riches of complete understanding, in order that they may know the mystery of God, namely, Christ, in whom are hidden all the treasures of wisdom and knowledge. Colossians 2:2-3
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