Skip to main content New<> this month
Get the Allrecipes magazine

Creamy Cannellini Soup

Rated as 4.33 out of 5 Stars
9k

"This soup takes advantage of canned cannellini beans, but feel free to adjust and use dry beans. The addition of Italian sausage is completely optional."
Added to shopping list. Go to shopping list.

Ingredients

40 m servings 458
Original recipe yields 5 servings

Directions

{{model.addEditText}} Print
  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) 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.
  2. 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.
  3. Meanwhile, combine remaining 2 cups chicken broth and 2 cans of beans in a blender; blend on high until smooth.
  4. 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.
  5. Ladle soup into bowls and serve with a drizzle of olive oil.

Nutrition Facts


Per Serving: 458 calories; 17 52.3 21.5 31 2100 Full nutrition

Explore more

Reviews

Read all reviews 34
  1. 42 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I recently made a similar recipe (with carrots and onions and no meat) but the main difference (as a flavor enhancer) was fennel seed. If you thought this soup was a little bland, try 1 to 2 ts...

Most helpful critical review

It sounds delicious - I only wish I owned an Insta-Pot. I may try to make this the old fashioned way. Would have been helpful to have the fact that this is an InstaPot recipe in the title or des...

Most helpful
Most positive
Least positive
Newest

It sounds delicious - I only wish I owned an Insta-Pot. I may try to make this the old fashioned way. Would have been helpful to have the fact that this is an InstaPot recipe in the title or des...

I recently made a similar recipe (with carrots and onions and no meat) but the main difference (as a flavor enhancer) was fennel seed. If you thought this soup was a little bland, try 1 to 2 ts...

Tooo hard to make - come on!!!

Why would you make this in an Instant pot. A little prep work, a regular soup pot, some simmering, and you are done. You are using canned beans, they are already cooked.

Great hot soup for a cold night. It may be a little bland for some folks. I used chili flakes and some umami salt mix to zip it up a bit for us. Worth doing. Easy. By the way, I cooked ours on t...

As I do not have an Instant Pot , I made it in my regular soup pot on the stove and had to adjust the time accordingly . It's not as flavorful as I expected.

I was so excited to try this. Creamy from beans instead of high fat ingredients. I used dried thyme instead of fresh and sprinkle a bit of toasted fennel seed on top. Otherwise made according to...

Delicious. You did reduce the amount of sausage for health reasons and used fennel seed instead of fresh because I couldn’t find the bulb in the store. Loved it and you can improvise I think and...

I went by the recipe, I would not change anything.