Description
This easy Pressure Cooker White Bean Soup features a comforting blend of cannellini beans, fennel, onion, aromatic herbs, garlic, and savory Parmigiano Reggiano, cooked to perfection for a flavorful and creamy texture. Ideal for chilly nights, this hearty bean soup recipe is also a convenient option for meal prep, remaining delicious even when reheated. Serve with a side of crusty bread or a green salad for a complete and satisfying meal.
Ingredients
Scale
- 1 lb dried cannellini beans (or 5 cans of cannellini beans, drained and rinsed
- 1 bulb fennel, root trimmed and thinly sliced (about 150 g)
- 4 cloves garlic, minced (or 1 tsp garlic powder)
- 1 medium yellow onion, trimmed, peeled, halved (about 200 g)
- 1 Parmigiano Reggiano cheese rind
- 1 tsp dried rosemary (or 1 tbsp fresh)
- 1/2 tsp dried sage (or 1 1/2 tsp fresh)
- 1/2 tsp thyme (or 1 1/2 tsp fresh)
- 1/4 tsp red pepper flakes
- 2 tsp kosher salt, plus more to taste
- 1/2-1 tsp cracked black pepper, depending on preference
- Chicken broth (or vegetable broth)
- 32 oz (4 cups) for canned beans
- 48 oz (6 cups) for pre-soaked dried beans
- 64 oz (8 cups) for unsoaked dried beans
- Optional: fresh herbs, grated Parmigiano Reggiano cheese, and lemon zest and/or lemon wedges to serve
Instructions
- Prepare the Beans:
- Pre-Soaked Dried Beans: The night before or first thing in the morning, transfer the dried beans to a large bowl and cover them with water, ensuring the water level is about 2 inches above the beans. Cover the bowl and allow the beans to soak for 8-12 hours. After soaking, drain the beans well and rinse them thoroughly, discarding the soaking liquid.
- Un-Soaked Dried Beans: If using un-soaked dried beans, rinse them thoroughly before cooking.
- Canned Beans: If using canned beans, simply drain and rinse them before adding them to your pressure cooker.
- Combine Ingredients: Add all ingredients to the bowl insert of your electric pressure cooker. Give the ingredients a good stir to combine.
- Pressure Cook: Secure the lid and set to pressure cook on high for:
- 20-25 minutes for canned beans (depending on how soft and broken down you like your beans),
- 50 minutes for pre-soaked dried beans,
- 65 minutes for un-soaked dried beans.
- Release Pressure: Once finished, allow the pressure to release naturally for 15 minutes, then safely quick-release the remaining pressure.
- Adjust Seasoning: Taste for salt and adjust if needed.
- Serve: Serve warm with optional toppings of choice. This white bean soup pairs beautifully with a side of Brown Butter Buttermilk Skillet Cornbread, No-Knead Dinner Rolls, and/or a side salad.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Nutrition
- Serving Size: 1 serving
- Calories: 291
- Sugar: 3 g
- Sodium: 942 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Carbohydrates: 48 g
- Fiber: 26 g
- Protein: 19 g