Creamy Cannellini Soup

Creamy Cannellini Soup

soups 14 Last Update: Mar 26, 2021 Created: Mar 26, 2021
Creamy Cannellini Soup
  • Serves: 4 People
  • Prepare Time: 1
  • Cooking Time: 5 minutes
  • Calories: 180
  • Difficulty: Medium
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Ingredients

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once hot, add butter, followed by sausage and fennel. Stir and break up sausage. Cook, stirring, until sausage is browned, about 5 minutes. Pour in 1 cup chicken broth slowly, scraping up any browned bits from the bottom of the pot. Pour in 2 cans of drained cannellini beans. Cancel Saute mode.
  2. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  3. Meanwhile, combine remaining 2 cups chicken broth and 2 cans of beans in a blender; blend on high until smooth.
  4. Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add pureed beans, thyme, and truffle salt to soup; mix to combine.
  5. Ladle soup into bowls and serve with a drizzle of olive oil

Creamy Cannellini Soup



  • Serves: 4 People
  • Prepare Time: 1
  • Cooking Time: 5 minutes
  • Calories: 180
  • Difficulty: Medium

Allrecipes | Food, friends, and recipe inspiration.Find and share everyday cooking inspiration on Allrecipes. Discover recipes, cooks, videos, and how-tos based on the food you love

Ingredients

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once hot, add butter, followed by sausage and fennel. Stir and break up sausage. Cook, stirring, until sausage is browned, about 5 minutes. Pour in 1 cup chicken broth slowly, scraping up any browned bits from the bottom of the pot. Pour in 2 cans of drained cannellini beans. Cancel Saute mode.
  2. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  3. Meanwhile, combine remaining 2 cups chicken broth and 2 cans of beans in a blender; blend on high until smooth.
  4. Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add pureed beans, thyme, and truffle salt to soup; mix to combine.
  5. Ladle soup into bowls and serve with a drizzle of olive oil

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I'm Chef Niko and this is where I share my stuff. I am madly in love with food. You will find a balance of healthy recipes, comfort food and indulgent desserts.

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