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Quick White Bean Soup

Quick White Bean Soup

This easy homemade soup comes together in less than an hour and is perfect for shaking off the winter doldroms.
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Ingredients

Preparation time:
15 minutes
Soaking time:
Overnight
Cooking time:
25–30 minutes.

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.

Nutrition Information:

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.

This recipe was developed by Rita Carey, a dietitian and diabetes educator at Yavapai Regional Medical Center in Prescott, Arizona. It is taken from the article “Prepare Whole Foods Fast! Using a Pressure Cooker.”

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