Recipe by: Sabrina Nelson
A couple of nights ago at Fresh Choice they were serving a Tuscan White Bean soup I really liked – so I decided I’d try to replicate it at home in the pressure cooker. Here’s what I came up with this afternoon.
1 + 1/2 cups white beans, pre-soaked (I quick soak in PC)
2 onions, coarsely chopped
1 tbl crushed garlic (Gilroy Farms recommended)
1/4 cup water for sautéing onions/garlic
1/2 pound baby carrots, chopped
4 stalks celery, chopped
1 5 oz bag spinach ( de-stemmed, chopped)
2 med. zucchini, chopped
8 oz fresh mushrooms, chopped
1 carton Imagine No Chicken Broth
4 cups water
2 tsp Italian seasoning (I buy in bulk from Whole Foods)
Fresh ground pepper to taste
Sautee onions and garlic until soft. Add all other ingredients. Pot will be full, but don’t worry – the spinach and other veggies have a very high water content, and it will all settle down while cooking. Bring to pressure and cook for 5 minutes. Use natural pressure release. Open lid, add pepper – and serve!