Easy Tuscan Bean Soup

RECIPE

Easy Tuscan Bean Soup (for instant pot)

• 1  cup dried white beans (or one can of white beans)
• 2 Tablespoons olive oil
• 1 Tablespoon butter
• 6 – 8 scallions, minced (whites only) or 1/2 yellow onion, minced
• 2 teaspoons salt (or less if your using a salted broth)
• lots of freshly ground pepper
• 2 – 3 teaspoons dried basil
• 2 medium sized garlic cloves, mince
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1/2 lb  fresh green beans cut in 1-inch length (or about 3 cups of frozen green beans cut in 1-inch lengths)
• 4 cups chicken broth or water from cooking your beans
• 3 Tablespoons fresh lemon juice (about a half a lemon)
• Parmesan, grated
• parsley, tops only, minced

Prepare all your ingredients before you begin to cook, it’s crucial not to overcook once the instant pot is on: mix spices in a small bowl to have ready to add. measure out tomato paste and flour. chop vegetables and set aside. Chop onion, garlic and ginger. Measure out stock. It can be made vegetarian by substituting chicken broth for the broth from cooking the beans if you are cooking your own beans ahead, or you can simply use a vegetable stock.

Set Instant pot to sauté, add oil and butter. When the butter bubbles add onions and garlic. Fry until the onions are just becoming translucent then add salt, pepper and basil followed by all the vegetables. Stir frequently, sauteing for about 15 minutes.

Add the broth or bean cooking liquid and set instant pot to 15 minutes on high. You can get away with 1o minutes if you’re in a hurry. (if you don’t have an instant pot let the soup simmer 30 minutes)

You can do a quick release for the steam or not, either is fine. Before serving, stir in the lemon juice. Place in bowls and top with freshly grated Parmesan and minced parsley.