Creamy Cannellini Soup recipe
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Ingredients
- 1 tablespoon butter 3 (3.5 ounce) links mild Italian sausage, casings removed 1 bulb fennel, finely chopped 3 cups chicken broth, divided 4 (15 ounce) cans cannellini beans, rinsed and drained, divided 1 teaspoon minced fresh thyme ½ teaspoon truffle salt 1 tablespoon extra-virgin olive oil, for drizzling
Nutrition Info
- 458 caloriescarbohydrate: 52.3 gcholesterol: 31.2 mgfat: 17 gfiber: 14.4 gprotein: 21.5 gsaturatedFat: 5.4 gservingSize: -sodium: 2099.6 mgsugar: 1.1 gtransFat: : -unsaturatedFat: : -
Directions Creamy Cannellini Soup
Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once hot, add butter, followed by sausage and fennel. Stir and break up sausage. Cook, stirring, until sausage is browned, about 5 minutes. Pour in 1 cup chicken broth slowly, scraping up any browned bits from the bottom of the pot. Pour in 2 cans of drained cannellini beans. Cancel Saute mode.
Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Meanwhile, combine remaining 2 cups chicken broth and 2 cans of beans in a blender, blend on high until smooth.
Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add pureed beans, thyme, and truffle salt to soup, mix to combine.
Ladle soup into bowls and serve with a drizzle of olive oil.