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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Reviews (32)

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Most helpful positive review

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
(4)
53 Ratings
  • 5 star values: 32
  • 4 star values: 19
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
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
(4)
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
(2)
Rating: 5 stars
03/20/2020
I went by the recipe, I would not change anything. Read More
(2)
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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
(1)
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
(1)
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
(1)
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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
(1)
Rating: 4 stars
03/10/2020
Great idea. I changed a few things. I made 1/3 amt. I used one hot Italian sausage casing removed. Browned in 1 tbsp olive oil and 1 tsp unsalted butter along with one medium leek thinly sliced no green stems. Added 1 clove minced garlic when sausage lightly browned and leek semi translucent and 1 cup fresh spinach leaves. After one minute added 1/2 can of rinsed white great northern beans. Mashed remaining 1/2 can of beans in 1/2 co unsalted chicken stock and added to mixture with 1/2 tsp thyme, stirred then added 2 cups chicken stock and let simmer for 30 minutes. Let rest for 15 minutes. Great soup. Read More
(1)
Rating: 5 stars
03/05/2020
I have never made a bean soup before and I absolutely loved this! I have no idea where to purchase truffle salt so I just skip that step completely, and instead of sausage I did do a smoked beef and everything worked out divinely. I paired it with some garlic bread and red wine. I’ve never been so content in my life. Read More