Instant Pot Rosemary White Bean and Garlic Soup
Indulge in the comforting flavors of our Instant Pot Rosemary White Bean and Garlic Soup. This hearty soup blends creamy white beans with the aromatic notes of fresh rosemary and garlic. It's an easy, one-pot meal perfect for a quick weeknight dinner or a cozy weekend lunch. Enjoy the rich and soothing taste of this delicious and wholesome dish!
Servings: 6 servings
Calories: 264kcal
Equipment
- Instant Pot/Pressure Cooker
Ingredients
- 3 Cups Great Northern Beans
- 2 Tbsp Vegetable Oil Lard or Bacon Fat
- 1 Onion (large)(diced)
- 1 Red Bell Pepper (diced)
- 2 Stalks Celery (diced)
- 3 Carrots (diced)
- 6 Cloves Garlic (minced)
- 1 Tsp Rosemary (dried)
- ½ Tsp Thyme (dried)
- 8 Cups Water (or chicken stock or vegetable broth)
- Salt and Black Ground Pepper (to taste)
Roux (Zaprska)
- 1/4 Cup Vegetable Oil Lard or Bacon Fat
- 2 Tbsp Flour
- 2 Tsp Paprika
Instructions
- Prepare the Beans: Dried Great Northern White Beans, soaking them overnight is not necessary since we are using the pressure cooker. Rinse and drain the beans.
- Sauté the Vegetables: Set the Instant Pot to the 'Sauté' function. Add 2 tablespoons of vegetable oil, lard, or bacon fat. Once hot, add the diced onions, red bell pepper, celery, and carrots. Sauté for about 5-7 minutes until the vegetables are softened and the onions are translucent.
- Add Garlic and Herbs: Add the minced garlic, dried rosemary, and dried thyme to the Instant Pot. Sauté for another minute until fragrant.
- Combine Ingredients: Add the beans and 8 cups of water or chicken stock to the pot. Stir everything together, ensuring the beans and vegetables are evenly distributed.
- Cook Under Pressure: Secure the Instant Pot lid and set the valve to the 'Sealing' position. Select the 'Manual' or 'Pressure Cook' setting and cook on high pressure for 35-40 minutes. After cooking, allow the pressure to release naturally for 10-15 minutes, then carefully turn the valve to 'Venting' to release any remaining pressure.
- Prepare the Roux (Zaprška): While the soup is cooking, make the roux. In a small pan, heat 1/4 cup of vegetable oil, lard, or bacon fat over medium heat. Add 2 tablespoons of flour and stir continuously, cooking the flour until it turns a light brown color and has a nutty aroma, about 2-3 minutes. Stir in 2 teaspoons of paprika and mix well. Remove from heat.
- Thicken the Soup: Once the soup has finished cooking and the pressure has been released, open the lid and stir in the prepared roux to thicken the soup. Mix well until the soup reaches your desired consistency. If the soup is too thick, you can add more water or stock to thin it out.
- Adjust Seasoning and Serve: Taste the soup and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with fresh herbs if desired.
- Enjoy your warm and comforting Instant Pot White Bean Rosemary Garlic Soup!
Nutrition
Calories: 264kcal | Carbohydrates: 28g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 136mg | Potassium: 543mg | Fiber: 8g | Sugar: 3g | Vitamin A: 5526IU | Vitamin C: 9mg | Calcium: 104mg | Iron: 2mg