White Bean Soup (Pressure Cooker)
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A simple, hearty soup that builds flavor through pressure cooking and basic ingredients.

Ingredients
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**Base**

- 400g dried white beans (about 2 cups)
- Water for soaking and cooking

**Aromatics & Vegetables**

- 150g onion (1 medium), finely chopped
- 20g garlic (4-5 cloves), minced
- 800g no-salt-added crushed tomatoes (one 28oz can)
- 15ml (1 tablespoon) olive oil
- 5g (1 teaspoon) salt
- 2g (1/2 teaspoon) black pepper

Method
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1. **Bean Preparation** (Start Night Before)

   - Sort and rinse beans, removing any debris
   - Soak beans in plenty of water overnight
   - Drain and rinse soaked beans before cooking

2. **Build Base**

   - Heat olive oil in pressure cooker at 350°F
   - Add onion and cook until translucent
   - Reduce temperature to 325°F
   - Add garlic and cook for another 30 seconds

3. **Pressure Cook**

   - Add drained beans, stir to combine
   - Cook together for about 1 minute
   - Add crushed tomatoes, salt, and pepper
   - Add enough fresh water to cover beans by about 5cm (2 inches)
   - Increase temperature to 400°F with lid on but valve open
   - Once steam is vigorously escaping: close pressure valve, reduce to 250°F, cook for 1 hour

Notes
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- Makes approximately 6-8 servings
- Contains approximately 200mg sodium per serving from added salt
- Keeps well in refrigerator for 3-4 days
- Can be frozen in portions for up to 3 months