Nutmeg Free Instant Pot White Bean Soup

Total time1 hr 30 min

Prep time15 min

Cook time55 min

4.7

(20)

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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)

For serving

grated parmesan cheese, for serving (optional)
crusty bread, for serving (optional)

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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