1 Minute Instant Pot White Bean Soup
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 0
- 2 leaves
- 2 tsp garlic powder
- 1/2 tsp red pepper flakes
- 1 tsp dried basil
- 2 tbsp extra virgin olive oil
- salt and pepper (to taste)
- 1 yellow onion (diced)
- 3 cups vegetable or chicken broth
- 1 cup carrots (diced)
- 1 cup celery (diced)
- 5 cloves garlic (thinly chopped)
- 3 cups canned or cooked great northern beans (rinsed and
- 1 tbsp dried rosemary
- 1/2 tbsp dried chopped onion
- 4 cups spinach or kale (chopped)
- 1/2 cup fresh parmesan (grated (optional))
- Carbohydrate 16.2248443793708 g
- Cholesterol 0 mg
- Fat 13.5300668761099 g
- Fiber 2.42704992637815 g
- Protein 1.26298187532333 g
- Saturated Fat 2.05800300053808 g
- Serving Size 1 1 recipe (754g)
- Sodium 2978.89275000357 mg
- Sugar 13.7977944529927 g
- Trans Fat 0.462130375181792 g
- Calories 183 calories
[ { "@type": "HowToStep", "text": "Add all of the ingredients except for the spinach, parmesan, salt and pepper to your Instant Pot Pressure cooker." }, { "@type": "HowToStep", "text": "Place the lid on your pot. Make sure the pressure knob is in the SEALING position." }, { "@type": "HowToStep", "text": "Using the display panel, select the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display reads 1." }, { "@type": "HowToStep", "text": "When the pot beeps to let you know it’s finished, switch the pressure knob from the SEALING to the VENTING position, causing a quick pressure release. Use caution while the steam escapes, it’s hot." }, { "@type": "HowToStep", "text": "Salt and pepper to taste and stir in spinach while the soup is still hot. Serve warm with a sprinkle of parmesan cheese." } ]
