Name: Quick White Bean Soup
Prep time: 15 min
Cook time: 2530 min
Total time: 2545 min
Yield: 6 cups
Ingredients: 1 cup dried white beans (such as navy, great northern, or cannellini), soaked overnight; 1 tablespoon canola oil; 1 large onion, chopped; 3 stalks celery, chopped; Freshly ground pepper; 4 cups vegetable stock or water; 1/2 teaspoon dried sage; 1 can (14 ounces) diced tomatoes; 1–2 cups chopped fresh spinach; Salt to taste; Freshly grated Parmesan cheese (optional); Basil pesto (optional)

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Ingredients

Preparation time:
15 minutesSoaking time:
OvernightCooking time:
25–30 minutes.

1 cup dried white beans (such as navy, great northern, or cannellini), soaked overnight
1 tablespoon canola oil
1 large onion, chopped
3 stalks celery, chopped
Freshly ground pepper
4 cups vegetable stock or water
1/2 teaspoon dried sage
1 can (14 ounces) diced tomatoes
1–2 cups chopped fresh spinach
Salt to taste
Freshly grated Parmesan cheese (optional)
Basil pesto (optional)

Directions

Yield:
6 cups

Serving size:
1 cup

Drain beans. Heat canola oil in pressure cooker and add drained beans, onion, celery, and a few grinds of fresh pepper. Sauté vegetables and beans for about 5 minutes, until fragrant. Add stock or water and sage. Secure lid and bring to high pressure. Cook for 20 minutes. Turn off heat and allow for natural pressure release. Open lid and add tomatoes and spinach. Simmer until spinach is cooked. Add salt and more fresh ground pepper to taste. Garnish with freshly grated Parmesan cheese or a dollop of basil pesto.

Calories: 162 calories, Carbohydrates: 28 g, Protein: 9 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 230 mg, Fiber: 9 g

Exchanges per serving: 1 1/2 starch, 1 vegetable. Carbohydrate choices: 2.