Creamy Cannellini Soup
Recipe information
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Cooking:
10 min.
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Servings per container:
5
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Source:

Ingredients for - Creamy Cannellini Soup

1. Butter - 1 tablespoon
2. Mild Italian sausage, casings removed - 3 (3.5 ounce) links
3. Fennel, finely chopped - 1 bulb
4. Chicken broth, divided - 3 cups
5. Cannellini beans, rinsed and drained, divided - 4 (15 ounce) cans
6. Minced fresh thyme - 1 teaspoon
7. Truffle salt - ½ teaspoon
8. Extra-virgin olive oil, for drizzling (Optional) - 1 tablespoon

How to cook deliciously - Creamy Cannellini Soup

1. Stage

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.

2. Stage

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.

3. Stage

Meanwhile, combine remaining 2 cups chicken broth and 2 cans of beans in a blender; blend on high until smooth.

4. Stage

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.

5. Stage

Ladle soup into bowls and serve with a drizzle of olive oil.