It’s been raining here in So. Cal, more than usual. I think maybe even the drought is over, but they’d never tell us that. In any case, one of the things that I love to make are soups. And Sunday morning I woke up thinking a white bean soup would be the perfect fit for a Sunday afternoon.
I use the method where you hold the beans in a boil for 10-15 minutes, and then turn off the heat and let them sit for a couple hours. So while getting ready for church, I put the beans on to boil, turned off the heat right before I left, and let them sit til I returned.
Here’s what to do after your beans are pre-soaked:
1 pound white navy beans
2 quarts vegetable broth
1 large 28 oz can crushed tomatoes
1 large onion, diced
3 tbsp. olive oil
5 large cloved garlic, minced or pressed
5 stalks celery, chopped
1/2 pound mushrooms, sliced (optional)
1 bunch organic lacinato kale, stems removed and chopped
In a pressure cooker, sauté the onion, garlic, celery, mushrooms, and carrots in olive oil until the onions are transparent. Rinse your beans and add them to the mixture. Add 2 quarts of vegetable broth (cartons) – or – you can add 2 quarts of water and use vegetable bouillon. Add another 2 cups water and the can of tomatoes. Mix together. Add salt and pepper to taste.
Close the lid on your pressure cooker and watch for the valve to pop up. Once pressure is established, cook for 40 minutes. Turn off and let the steam subside on it’s own (this takes about another 30 minutes or so) or you can just release the steam. When cooking beans, I’ve found that allowing the steam to subside itself makes for a creamier texture in the beans. But if you’re hungry, release the steam!
Taste the soup and adjust the seasoning adding salt and pepper.
Serve with fresh lemon squeezed on top!
This recipe makes enough for a family and easily serves a large portion to 8 people.