Creamy Cannellini Soup

Rating: 4.29 stars
52 Ratings
  • 5 star values: 28
  • 4 star values: 19
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 4

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.

By thedailygourmet

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Recipe Summary

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

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

Directions

  • 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

Per Serving:
458 calories; protein 21.5g; carbohydrates 52.3g; fat 17g; cholesterol 31.2mg; sodium 2099.6mg. Full Nutrition
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Reviews (42)

Read More Reviews

Most helpful positive review

Chet Pasek
Rating: 4 stars
03/01/2020
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 tsp. of fennel seed and tsp. each of dried oregano and basil. It really works well with the fennel bulb and cannellini beans. Read More
Helpful
(4)

Most helpful critical review

Susan Logsdon
Rating: 1 stars
02/28/2020
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 description. Read More
Helpful
(14)
52 Ratings
  • 5 star values: 28
  • 4 star values: 19
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 4
Reviews:
Most Helpful Most Positive Least Positive Newest
Susan Logsdon
Rating: 1 stars
02/28/2020
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 description. Read More
Helpful
(14)
robby
Rating: 1 stars
02/28/2020
Tooo hard to make - come on!!! Read More
Helpful
(4)
Chet Pasek
Rating: 4 stars
03/01/2020
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 tsp. of fennel seed and tsp. each of dried oregano and basil. It really works well with the fennel bulb and cannellini beans. Read More
Helpful
(4)
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danjg
Rating: 1 stars
02/28/2020
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. Read More
Helpful
(3)
Jim Kaze
Rating: 4 stars
03/01/2020
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 the stove for 30 minutes, then added the blended bean mixture and cooked for about 15 more. Read More
Helpful
(2)
Barbara
Rating: 5 stars
03/22/2020
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 it will still be delicious Read More
Helpful
(1)
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Valerie
Rating: 5 stars
09/16/2020
I love this! Added fresh toasted anise seed on top. Found cannellini beans dry at my local Indian market. This will totally cut down on cost compared to canned Read More
Helpful
(1)
Pamela Mcdermott
Rating: 5 stars
03/07/2020
I don't have a hot pot so I adapted the recipe by browning off the sausage, substituted 2 cups of diced onions, carrots, and celery for 2 cans of cannellini beans, added to the sausage, followed by the fennel, and served with Parmesan shavings. Fabulous! Read More
Helpful
(1)
Dolores
Rating: 4 stars
02/29/2020
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. Read More
Helpful
(1)
More Reviews
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