FALL TUSCAN WHITE BEAN SOUP (Instant Pot)
White beans, butternut squash, mushrooms, onion, bell pepper, broth, spices
Equipment
- 1 Electric pressure cooker
Ingredients
- 1 large onion diced
- 1 red bell pepper diced
- 4 large shiitake mushrooms, diced
- 2 cups oyster mushrooms, chopped
- 1 medium sized butternut squash peeled and diced
- 3 cans white beans/ great northern beans, drained/ rinsed
- 4 cups veggie broth
- 2 tbsp Italian soffritto seasoning (Trader Joe's brand) see notes for subsitution
- 1 tbsp Italian seasoning
- 2 tsp poultry seasoning
Add in after pressure cooking-
- 4 cups chopped kale
- 1/4 cup raw creamy almond butter
Instructions
- INSTANT POT INSTRUCTIONS:Add all ingredients to Instant Pot and stir. Place the lid on top and make sure the valve is pointed to "sealing". Pressure cook "manual" for 8 minutes. When the timer is up do a 17-20 minute natural release, then release any remaining pressure manually. Take off the lid and stir in the chopped kale and 1/4 cup creamy almond butter. Let the kale wilt in the hot soup for a few minutes. Use the back of a spoon or a potato masher to mash up the white beans. Serve with a drizzle of good quality EVOO on top.
- STOVE TOP INSTRUCTIONS:Heat up a large soup pot on the stove top. Sauté the onion in 1 tbsp oil or water saute for oil free. Add in the bell pepper and mushrooms and cook for a few more minutes, splash in water or broth as needed to prevent sticking. Add in the remaining ingredients besides the almond butter and stir. Simmer for 20- 25 minutes til the butternut squash is soft. Stir in the chopped kale and almond butter at the end. Use the back of a wooden spoon or a potato masher to mash up the white beans. Serve with a drizzle of good quality EVOO on top.
Notes
Make your own Italian soffritto seasoning by combining a blend of Italian seasoning, onion flakes or onion powder, garlic powder, crushed red pepper flakes and dried rosemary.