Creamy Cannellini Soup recipe

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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

Nutrition Info

458 calories
carbohydrate: 52.3 g
cholesterol: 31.2 mg
fat: 17 g
fiber: 14.4 g
protein: 21.5 g
saturatedFat: 5.4 g
servingSize: -
sodium: 2099.6 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

Recipe Yield

5 servings

Recipe Note

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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