Creamy Cannellini Soup

Name: Creamy Cannellini Soup
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
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; 0.5 teaspoon truffle salt; 1 tablespoon extra-virgin olive oil, for drizzling

4.6

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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.

Recipe by thedailygourmet

Updated on January 14, 2022

Prep Time:

10 mins

Cook Time:

20 mins

Additional Time:

10 mins

Total Time:

40 mins

Servings:

5

Yield:

5 servings

Jump to Nutrition Facts

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 (Optional)

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.
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
17g	Fat
52g	Carbs
22g	Protein

Nutrition Facts
Servings Per Recipe 5
Calories 458
% Daily Value *
Total Fat 17g	22%
Saturated Fat 5g	27%
Cholesterol 31mg	10%
Sodium 2100mg	91%
Total Carbohydrate 52g	19%
Dietary Fiber 14g	51%
Total Sugars 1g
Protein 22g
Vitamin C 6mg	30%
Calcium 136mg	10%
Iron 6mg	31%
Potassium 310mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.