Rating: 4.5 stars
52 Ratings
  • 5 star values: 32
  • 4 star values: 18
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

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Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
10 mins
total:
40 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

458 calories; protein 21.5g; carbohydrates 52.3g; fat 17g; cholesterol 31.2mg; sodium 2099.6mg. Full Nutrition
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