Eosinophilic Esophagitis Friendly Instant Pot White Bean Soup
Total time1 hr 30 min
Prep time15 min
Cook time55 min
4.7(20)
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 lb dried cannellini beans, rinsed and picked over
- 6 cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes, with juices
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 tsp smoked paprika
- ½ tsp dried thyme
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 2 cups baby spinach, loosely packed
- 1 tbsp fresh lemon juice
- parmesan rind (optional)
Can be omittedparmesan rind
For serving
- grated parmesan cheese, for serving (optional)
Can be omittedgrated parmesan cheese
- crusty bread, for serving (optional)
Can be omittedcrusty bread
Instructions
- 1
Select the Sauté function on the Instant Pot and heat the olive oil until shimmering, about 2 minutes. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
- 2
Add the garlic, smoked paprika, and dried thyme and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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