Hearty Tuscan White Bean Soup: Pressure Cooker Style
This hearty Tuscan white bean soup comes together quickly in the pressure cooker with garlic, fresh spinach, and cannellini beans — comforting, flavorful, and perfect for cozy nights.
Equipment
- 1 Pressure Cooker Electric or stovetop model
Ingredients
Main Ingredients
- 0.25 cup Olive Oil extra virgin
- 1 Small Onion diced
- 2 Medium Shallots chopped
- 4 cloves Garlic mashed
- 2 Carrots chopped into coins
- 2 Celery Stalks diced
- 3 15 ounce cans Cannellini Beans drained and rinsed
- 2 Bay Leaves
- 1 tablespoon Italian Seasoning
- 0.5 teaspoon Red Pepper Flakes
- 5-6 cups Vegetable Broth
- 0.5 teaspoon Sea Salt
- 0.25 teaspoon Ground Black Pepper
- 3 cups Fresh Spinach
Instructions
Instructions
- Heat the olive oil in the pressure cooker pot over medium heat.
- Add the diced onion and chopped shallots. Sauté until soft and golden, about 5 minutes.
- Add mashed garlic, carrots, and celery. Cook for another 5 minutes until vegetables soften.
- Add the cannellini beans, bay leaves, Italian seasoning, and red pepper flakes. Stir to combine.
- Pour in vegetable broth to cover contents by about an inch. Do not overfill.
- Lock the lid and ensure sealing ring is in place. Set pressure cooker to high pressure for 15 minutes.
- Allow 10-minute slow release, then quick release any remaining pressure. Remove bay leaves.
- Lightly mash some beans in the pot to thicken the soup.
- Stir in fresh spinach until wilted. Serve warm.
Notes
This soup stores well in the fridge for 3–4 days or up to 3 months in the freezer. Reheat gently and add a splash of broth if it thickens too much.