PRESSURE COOKER WHITE BEAN-PARMESAN SOUP
A pressure cooker renders dried beans buttery soft in a fraction of the time the stovetop would take. For this recipe, seek out whole wheat berries - not hulled or pearled - because they stand up to the long cook time, developing a pleasant chewiness while maintaining their shape. You can substitute whole farro or spelt, but make sure the farro is not pearled. The key to this soup's flavor is the Parmesan rind, which infuses the soup with an earthy saltiness. Finally, don't forget the finishing touches of lemon and parsley: They add brightness and bring other deeper flavors into sharper focus. You can also make this recipe in a slow cooker. Find that recipe here.
Provided by Sarah DiGregorio
Categories dinner, lunch, weekday, soups and stews, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Using the sauté setting, heat the oil in the pot of a 6- to 8-quart pressure cooker. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Season generously with salt. Add the fennel and cook, stirring often, until the fennel is softened and the onion is lightly browned, about 5 minutes. Add the celery, garlic, fennel seeds and red-pepper flakes and cook, stirring often, until fragrant, 2 minutes. Add the rosemary and the wine. Bring to a simmer and reduce by half, about 2 minutes.
- Add the stock, using 7 cups if you have a 6-quart pressure cooker or 8 cups if you have an 8-quart pressure cooker. Season with 1/2 teaspoon salt. Stir in the beans, wheat berries and Parmesan rind. Cover and set steam valve to sealed position. Pressure cook on high for 70 minutes.
- Allow the pressure to release naturally for 15 minutes then release the remaining pressure manually. Taste the beans to make sure they are soft. If they are not as soft as you would like, cover and set steam valve to sealed position. Pressure cook on high for 10 more minutes and then quick-release the pressure.
- Before serving, remove and discard the rosemary sprigs. Stir in the chopped parsley, lemon juice and reserved fennel fronds. Season to taste with salt and pepper. Divide among bowls and top generously with grated Parmesan.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 10 grams, Carbohydrate 66 grams, Fat 18 grams, Fiber 14 grams, Protein 32 grams, SaturatedFat 7 grams, Sodium 1002 milligrams, Sugar 8 grams
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Beverly Mbali
[email protected]This soup is a great way to get your kids to eat their vegetables.
Christina Edmonds
[email protected]I didn't have any Parmesan cheese, so I used grated cheddar cheese instead. It was still delicious.
Md Oli
[email protected]The soup was a little too salty for me.
Saad zahid
[email protected]I found the soup to be too thick. I added some water to thin it out.
Kigongo Andrew
[email protected]This soup is a little bland for my taste.
Mudra Gadget
[email protected]I added some chopped kale to this soup and it was delicious.
Muhammad Aqib
[email protected]This soup is a great way to use up leftover white beans.
EHTISAM BUTT
[email protected]I love the combination of white beans and Parmesan cheese in this soup.
Nadeem Shahbaz
[email protected]This soup is easy to make and so delicious. I'll definitely be making it again.
Christian Renn
[email protected]I made this soup for a party and it was a huge hit. Everyone loved it.
Cassh Esmael
[email protected]This soup is so creamy and comforting. Perfect for a cold winter day.
Ghulam qasim Khan
[email protected]I was pleasantly surprised by how flavorful this soup was. It's definitely a keeper.
Richmond Essien
[email protected]Delicious and easy to make. The Parmesan cheese adds a nice touch of richness.
Dominika Milian
[email protected]This soup is incredible! I've made it multiple times and it's always a hit. It's so easy to make and the flavor is amazing. I love that it's a one-pot meal, which makes cleanup a breeze.