Instant Pot Tuscan Bean Soup with Bacon
I love how easy it is to cook beans in my Instant Pot - no soaking of the beans is involved! As long as you use the Instant Pot's natural release once the beans have cooked under pressure, you will have perfectly tender beans every time. #InstantPot #Soup
Servings: 8 servings
Chef Alli
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Ingredients
- 2 cups dry beans, I love cannellini benas, but usually use Great Northern
- enough chicken broth to cover the beans in the Instant Pot by 1 inch, 2-3 cups
- 6 strips center cut bacon chopped, may substitute pancetta, if desired (cured Italian bacon)
- 1 small onion, diced
- 3 cloves garlic, crushed
- 2 carrots, sliced
- 1 tsp. each dried thyme, dried basil, dried rosemary
- 2 Tbs. tomato paste
- 3 cups chicken stock, warmed ahead, if possible
- 28 oz. can whole or diced tomatoes with juice
- 2 handfuls fresh baby spinach or baby kale, roughly chopped
- splash of heavy cream, if desired
- 1 par-baked baguette, sliced into thick slices
- 8 oz. block Parmesan of Asiago cheese (you will have some leftover)
Instructions
- Place the beans and broth in the Instant Pot, making sure the beans are covered with the broth by 1". Lock the Instant Pot lid into place. Choose the high pressure setting for 20 minutes, bringing the Instant Pot to full pressure. (The cooking time can vary depending on your Instant Pot.) When the timer sounds, use a natural release, letting the pressure in the Instant Pot drop naturally. Carefully remove the Instant Pot lid; drain the beans and reserve.
- Using the sauté setting on the Instant Pot; when the pot is nicely hot, add the chopped bacon, cooking the bacon until a bit of fat is rendered. Add the onion, garlic, carrots, spices and tomato paste, stirring to blend well; cook for 2 minutes, stirring often, adding a bit of broth of the ingredients begin to stick to the bottom of the pot. Add the chicken broth and tomatoes to the pot, along with the reserved cooked beans, continuing to use the sauté setting; bring the soup to a high simmer.
- Once the soup is simmering nicely, lock the Instant Pot lid into place; choose the high pressure setting for 15 minutes, bringing the Instant Pot to full pressure. When the timer sounds, perform a quick release, allowing the pressure from the Instant Pot to escape quickly from the pot. When all the pressure is removed from the pot, carefully remove the lid. Season the soup with salt and pepper; stir in the fresh spinach, along with a good splash of cream.
- While the bean soup ingredients are cooking in the Instant Pot, slice the par-baked baguette, brushing the slices with a bit of olive oil. Place the baguette slices in a single layer on a baking sheet; place the baking sheet into a preheated 375 degree F. oven for 8-10 minutes until the baguette slices are nicely golden brown and beginning to get a bit crispy. Remove the baguettes from the oven and sprinkle each one with a bit of the shredded Parmesan.
- To serve the bean soup, place a couple of the prepared baguette slices into each bowl, ladling the bean soup over the top. Garnish with additional Parmesan, as desired.
Notes
**Please note: the cooking time stated for this recipe does not include the time required to bring the Instant Pot up to pressure since this can vary. This recipe was made using a 6-quart Instant Pot.
Nutrition
Calories: 368kcalCarbohydrates: 38gProtein: 20gFat: 15gSaturated Fat: 7gCholesterol: 30mgSodium: 1293mgPotassium: 576mgFiber: 8gSugar: 6gVitamin A: 3181IUVitamin C: 13mgCalcium: 446mgIron: 4mg
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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