Instant pot Tuscany bean soup. It features hearty vegetarian soup from the heart of Italy, my pressure pot, dried cannellini beans and lots of vegetables. Looking for rib soup on sticks? Try Tuscan beans.
Jump:
It was the first time I thought “I think “I think I could probably become a vegetarian with enough beans.” (Or at least it would tell me, “It was good, but I’m still hungry – can I stop and eat something on my way home?”
This is also a recipe that introduced kale before it became cool. I know kale is overkill – it has gone from “cool new healthy food” to “a work of a New Yorker complaining about hipsters and their kale” over the years. Kale is in this recipe for old school reasons, so that’s fine. This soup wins Tuscany throughout the Italian winter. It’s a collection of odds and ends – dried beans, root vegetables and Parmesan crusts thrown in a pot add flavor – and winter crops that love to grow in the snow.
material
Soaked beans
1 pound of dried cannellini beans, sorted and rinsed, 1 tablespoon of fine sea salt (or table salt) 2 quarts of water
Tuscan bean soup ingredients
2 tablespoons of olive oil, 2 large carrots diced, 2 clove garlic diced, 1/2 teaspoon fine sea salt salt 6 cups red chili flakes 1 cup water (14~ 16 oz) 1 (option – options – approx. 3 inches x 1½ inches) 1 (length 2 inches) Splig Fresh Rosemary 2 Splig Fresh Thyme 4 oz kale, remove stems and cut into 1 inch pieces 1 tsp 2 tablespoons of balsamic vinegar 1 tablespoon of fine sea salt fresh ground ground grauta
How to make instant pot tuscan bean soup
Soak the beans overnight
Sort the cannellini beans to remove broken beans, stones and stains. Rinse the beans, place in a large container with fine sea salt and cover with 2 quarts of water. Soak the beans for at least 8 hours or overnight. Drain and rinse the beans.
Or: Soak the rapid pressure for 30 minutes
Sort the cannellini beans to remove broken beans, stones and stains. Rinse the beans, place in an instant pot or other pressure cooker, sprinkle with thin sea salt, and cover 2 quarts of water. Lock the lid and cook at high pressure for 1 minute. (In the Instant Pot, use Manual, Pressure Cook, or Custom Mode.) Reduce pressure naturally for 30 minutes, then drain and rinse the beans. Wipe the pot before using in the next step.
Fry aromatics
Add oil to the instant pot and saute the mode – high. (Or other pressure cooker on medium high temperatures.) Heat for about 3 minutes until the oil shines. Add the onion, carrots and garlic and sprinkle with ½ teaspoon salt and red chili flakes. Saute until the onions are soft, about 5 minutes.
Everything about pots
Add the drained cannellini beans to the pressure cooker and stir them to mix with the air freshener. Stir in the water and diced tomatoes. Add parmesan lind, rosemary and thyme twigs.
Apply pressure to the soup for 15 minutes
Lock the lid and press the pressure at high pressure for 15 minutes, in an instant pot or other electric PC, or in a Stovetop PC for 12 minutes. (Use manual, pressure cook, or custom mode in the Instant Pot.)
After pressure cooking, let the pressure drop naturally and allow for about 20 minutes. (If you’re in a hurry, you can quickly release the remaining pressure after 15 minutes.) Carefully remove the lid and open it away from you – the steam in the rice cooker is very hot, even if there is no pressure.
Boil the kale and serve
Fish and discard the Parmesan skin. Under the pressure cooker, turn the heat to medium height (saute mode on an electric PC) and stir in the kale. Simmer until the kale is tender, about 3 minutes. Stir in a pan with salt, fresh ground black pepper and balsamic vinegar. Sprinkle fresh grated parmesan and chopped parsley into each bowl of soup. enjoy!
Alternative
Other beans: Cannellini beans are traditional Tuscan white beans, but if you can’t find them, great northern beans are good alternatives (and cook at the same time), or naval beans (after soaking, take Just 12 minutes on an instant pot or other electric PC, or 10 minutes on a Stovetop PC). Vegan: If you want to cook vegans, remove Parmesan cheese. Not a vegetarian: If you want to go to a carnivorous animal, add 4 ounces of diced pancetta with onions and carrots. (Smoked pork adds an additional layer of flavor to the beans.)
Device
6 quart pressure cooker. (Or big – this recipe was originally cooked in my 10 quart Stovetop pressure cooker, but I switched to using a full-time instant pot a few years ago.)
Dried beans in the pressure cooker are one of the reasons why I was converted to a pressure cooker. Try it – you won’t go back to canned beans. (OK, maybe you’ll do that for convenience – but see the storage section for tips on Make Area Freezer Beans.)
scaling
This recipe shrinks easily – if you don’t need that many beans, or if you have a 3-quart pressure cooker, cut everything in half. Scaling up is performed on space issues. If you have more than an 8-quart pressure cooker, you can double this recipe, but it’s too much to fit in a 6-quart pressure cooker.
Soak dry cannellini beans?
I ask you all the time, “Is it okay to soak or soak?” I soak my Cannellini beans because the Cannellini beans cook more evenly.
If you have forgotten to soak the cannellini beans, sort, rinse, and change the pressure cooking time at high pressure to 35 minutes. Check the beans after natural pressure release. If not cooked through, lock the lid and apply pressure for another 5 minutes.
Bean sorting
Beans are agricultural products and tend to creep up when processed. Beans should always be sorted and rinsed before use to remove any twigs, stones, clumps of dirt, or broken beans.
To sort the beans, pour them on one side of a rimmed baking sheet (half sheet pan) so that the beans do not escape. I then slowly thread my fingers through the pile of beans and pull them towards me on the sheet. I look at the beans when they move and look for what appears to be incorrect. If you see something, thrust the beans through until you find something that catches your eye, then throw them away. I repeat this several times.
Next, throw the beans into a fine mesh strainer and rinse them under cold running water, rinsing away any dirt and dust from the beans.
Served with Tuscan bean soup
This soup is heavy enough to make its own main course with salad and bread.
Store leftovers
Tuscan bean soup makes great leftovers. It can be refrigerated for several days and reheated or frozen for several months. Freeze the soup in a 2-cup container (or ball jar) and ready for 1 serving when needed. All you need to do is heat them in the microwave in about 6 minutes.
printing
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Instant Pot Tuscan Bean Supply Recipe
author: Mike vrobel
Total time: 9 hours
yield: 6–8 Serving 1x
explanation
Instant pot Tuscany Bean Soup Recipe. Hearty vegetarian soup from the heart of Italy was done quickly thanks to pressure cookers.
Soaked beans
1 Dried cannellini beans that were sorted and rinsed
1 tablespoon Fine sea salt (or table salt)
2 quarts water
Tuscan bean soup ingredients
2 tbsp olive oil
1 Big onion, diced
2 Big diced carrot
2 Garlic, sliced garlic
½ tsp Thin sea salt
½ tsp Red chili pepper flakes
6 cups water
1 (14-16 oz) Diced tomatoes can be made
1 Parmesan Lind (optional – approx. 3″ x 1½”)
1 (2 inches long) Fresh rosemary twigs
2 Fresh thyme twig
4 oz Remove the kale, stems and cut into 1 inch pieces
1 tsp Balsamic Vinegar
2 tsp Thin sea salt
1 tsp Parmesan for grated garnished garnish with fresh ground black pepper
Instructions
Soak the beans overnight: Sort Cannellini beans and remove any broken beans, stones and stains. Rinse the beans, place in a large container with fine sea salt and cover with 2 quarts of water. Soak the beans for at least 8 hours or overnight. Drain and rinse the beans. Or: Soak the cannellini beans for 30 minutes: Sort the cannellini beans and remove any broken beans, stones and dirt. Rinse the beans, place in an instant pot or other pressure cooker, sprinkle with thin sea salt, and cover 2 quarts of water. Lock the lid and cook at high pressure for 1 minute. (In the Instant Pot, use Manual, Pressure Cook, or Custom Mode.) Reduce pressure naturally for 30 minutes, then drain and rinse the beans. Wipe the pot before using in the next step. Fry the air freshener: Add oil to the instant pot and saute the mode – high. (Or other pressure cooker on medium high temperatures.) Heat for about 3 minutes until the oil shines. Add the onion, carrots and garlic and sprinkle with ½ teaspoon salt and red chili flakes. Fry until the onions are soft, about 5 minutes. Everything about the pot: Add drained cannellini beans to the pressure cooker and stir them to mix with the air freshener. Stir in the water and diced tomatoes. Add parmesan lind, rosemary and thyme twigs. Apply pressure to the soup for 15 minutes: Lock the lid and cook at high pressure in an instant pot or other electric PC for 15 minutes, or in a Stovetop PC for 12 minutes. (Use manual, pressure cook, or custom mode in the Instant Pot.)
After pressure cooking, let the pressure drop naturally and allow for about 20 minutes. (If you’re in a hurry, you can quickly release the remaining pressure after 15 minutes.) Carefully remove the lid and open it away from you – the steam in the rice cooker is very hot, even if there is no pressure. Boil the kale and then serve: fish and discard the Parmesan rind. Under the pressure cooker, turn the heat to medium height (saute mode on an electric PC) and stir in the kale. Simmer until the kale is tender, about 3 minutes. Stir in a pan with salt, fresh ground black pepper and balsamic vinegar. Sprinkle fresh grated parmesan and chopped parsley into each bowl of soup. enjoy!
Preparation time: 8 hoursCooking time: 1 hourcategory: Sunday dinnermethod: Pressure cookercooking: Italian
What do you think?
question? Other ideas? Leave it in the comments section below.
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(TagStoTRASSLATE) Beans (T) Vegetarian
