White Bean Soup (Pressure Cooker)

A simple, hearty soup that builds flavor through pressure cooking and basic ingredients.

Ingredients

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

  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

  • 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