Butternut, Chard & White Bean Soup Pressure Cooker

Black Radish's Note:

This amazing soup wins my personal chef clients over every time!! Nutritious, and loaded with fiber, this is great winter food!

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 large carrots, chopped medium
• 3 stalks celery, chopped
• 1 sprig fresh rosemary
• 4 sprigs fresh thyme
• 16 ounces dried white beans
• 8 cups chicken stock
• pepper
• 1 teaspoon fresh rosemary, chopped
• 2 cups butternut squash, diced
• 4 garlic cloves, sliced
• salt & pepper
• 4 cups swiss chard leaves, chopped
• 1 -2 cup chicken stock for thinning soup
• 1/2 cup sour cream
• 1 cup crouton

Directions:

1. In 1T. olive oil, saute onion, celery and carrot until softened try not to let brown. Add in
2. white beans, rosemary sprig, thyme sprig, chicken stock and pepper. Bring pressure to 15lbs and cook for 35 minutes. Beans should be almost soft but still have a small bite to them.
3. Using the quick-release, cold water method, open lid, add in butternut squash, garlic, fresh rosemary minced, garlic and salt & pepper to taste. Place lid back on and pressure cook for 10 more minutes with a natural release method. Stir in chard greens just before serving and use remaining chicken stock to thin soup if too thick.
4. Test to make sure beans are completely soft. Pull out stems of rosemary and thyme. Add salt to correct seasonings. Serve with a dollop of sour cream and croutons.

Reviews

[DivaT1980]

Really good my husband and 4 yo both liked it a lot

[Krislady]

This soup is so good. We love the pressure cooker anyway, and as it turns out, we spent more time prepping than the soup actually cooked! It's such a healthy, nutritious soup, and we totally forgot the sour cream and croutons when we served it! Thanks - I look forward to making this again!

[Chef #867200]

Great recipe. Very hearty. I had time to presoak the beans for a day, so I cut the cooking time for the beans portion to 20 minutes with good results. I did not use additional stock to thin it - we liked it more of a stew consistency.