WHITE BEAN SOUP

White Bean Soup

Equipment

  • Pressure Cooker / Instant pot (optional)

Ingredients
  

  • 1 bag White beans Cannellini or Great Northern if possible
  • 1 Onion
  • 1 tsp Garlic, chopped
  • 2-3 Carrots small cubes
  • 1-2 Stalks Celery small cubes
  • 1 tbsp Avocado or olive oil
  • 1 tsp Cumin powder
  • 1 Bay leaf
  • Salt to taste
  • 1 tbsp Tomato paste mixed with a little water
  • 5 cups Water

Instructions
 

  • Soak the white beans overnight, if possible
  • Drain, rinse and cook the beans with salt in a pressure cooker/ instant pot or on the stove until they are soft. About 10 minutes in the electric pressure cooker with natural pressure release.
  • Drain and set aside
  • Heat the oil in a thick bottomed deep pan.
  • Add the onions and sauté until they are translucent.
  • Add the minced garlic and sauté for a couple of minutes, stirring so they don't burn. If it is getting stuck to the bottom of the pan, add a tiny bit of water.
  • Add the chopped celery and carrots. Cook until softened.
  • Add the tomato paste. Keep stirring. Add a little water if it is getting stuck to the bottom of the pan.
  • Once the tomato paste no longer has a raw smell, add the cooked beans, water, salt, pepper and bay leaf.
  • Allow the mixture to come to a boil and then reduce the heat to low.
  • Allow the soup to simmer for about 20 minutes. If it is getting too thick, add water 1/2- 1 cup cup at a time. If it is too "liquidy", allow it to boil a little longer, stirring so that it doesn't get stuck on the bottom of the pan.
  • Once it has cooked for about 20 minutes, adjust seasonings and allow it to reach the preferred consistency.
  • Discard bay leaf and serve hot.
Keyword Dinner, Fall, Instant Pot, Pressure Cooker, Soup, Winter