White Bean Soup

I am in full experimental mode. We have a Instantpot for rice. Why? I have no idea but we do. I have never made anything but rice in the pot but this week I changed my tune.

I had bought a bag of white beans from our local baker and soaked them overnight. I am not even sure what kind of white beans they were but you can use any type. I have made bean soup before but not in a pressure cooker.

  • ¼ cup olive oil
  • 1 large onion, finely chopped
  • 1 fennel bulb, cored and finely chopped
  • 3 celery stalks, sliced 1/2-inch thick
  • 1 teaspoon fennel seeds
  • 1 teaspoon red-pepper flakes
  • 2 sprigs fresh thyme
  • ½ cup dry white wine
  • 8 cups chicken stock or broth
  • 1 pound dried white beans soaked overnight and then rinsed
  • 1 cup wheat berries or farro
  • 8 ounces Parmesan, rind removed and reserved (this is a key component)

Set the pressure cooker to the saute setting. Fill the bottom with olive oil and add the onion and cook until softened. Season generously with salt. I was so enamored that you can saute in this pot. Then add the fennel until that has softened too. Then add the celery, fennel seeds and red-pepper flakes and cook for another few minutes. Add the thyme and wine. Bring to a simmer and reduce by half.

Add the stock, season with more salt. Stir in the beans, wheat berries or farro, and the Parmesan rind. Cover and set the steam valve to be sealed. Cook for 70 minutes.

I forgot about it and came to check two hours later. I released the steam with the valve. Then I set it back for no steam. Let this hang out for another 5 hours just keeping warm.

Open up the pot when you are ready to serve. Take out the thyme and rind. Serve in bowl and top generously with Parmesan. It is a serious win.