Directions
To prepare this quick soup, add diced onions, chopped fennel bulk, chopped celery, sliced carrots, and fresh rosemary into the pot. Season the mixture with salt, pepper, and a pinch of red pepper flakes for a touch of heat. Pour in 1 cup chicken stock and seal the pot and set to high pressure for 5 minutes. Quick or natural release, then open the pot and add drained white kidney beans, and uncooked pasta. Add remaining stock, close the lid, set it to high pressure, and let it cook for 2 minutes. After the cycle is complete, manually release the pressure and open the lid. Taste and adjust seasoning if needed. Serves 4.
Instant Pot Rosemary White Bean Soup
Prep: 10 min Cook: 30 min Servings: 4
Zesty Rosemary White Bean Soup is a heartwarming blend of white kidney beans, aromatic rosemary, and a hint of anise, creating a delightful harmony of flavors. The addition of sautéed onions, celery, and carrots adds a rich depth, while a dash of red pepper flakes provides a subtle kick. Simmered to perfection in chicken stock and finished with al dente farfalline pasta, this soup is a comforting and nutritious choice. The zesty, herb-infused broth makes it a go-to dish for cozy evenings, offering a satisfying and flavorful experience with each spoonful.
Ingredients
- 1 Onion, diced
- ½ cup Fennel Bulbs, diced
- 3 Celery, chopped
- 2 Carrots, sliced
- 1 tbsp Fresh Rosemary, chopped
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- ¼ tsp Cento Crushed Red Pepper
- 6 cups Cento Chicken Stock
- 1 can Cento Cannellini Beans (19 oz), rinsed and drained
- 1 cup Anna Farfalline, uncooked
Directions
- To prepare this quick soup, add diced onions, chopped fennel bulk, chopped celery, sliced carrots, and fresh rosemary into the pot. Season the mixture with salt, pepper, and a pinch of red pepper flakes for a touch of heat. Pour in 1 cup chicken stock and seal the pot and set to high pressure for 5 minutes. Quick or natural release, then open the pot and add drained white kidney beans, and uncooked pasta. Add remaining stock, close the lid, set it to high pressure, and let it cook for 2 minutes. After the cycle is complete, manually release the pressure and open the lid. Taste and adjust seasoning if needed. Serves 4.
