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Creamy Cannellini Soup
Creamy Cannellini Soup
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Savory Italian sausage and aromatic fennel elevate this creamy cannellini bean soup cooked effortlessly in an Instant Pot®.
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
  • 0.5 teaspoon truffle salt
  • 1 tablespoon extra-virgin olive oil, for drizzling
Instructions:
  • Preheat a multi-functional pressure cooker, like an Instant Pot®, using the Saute function. Melt butter, then add sausage and fennel. Cook and crumble sausage until browned, around 5 minutes. Slowly pour in 1 cup of chicken broth, deglazing the bottom of the pot. Add 2 cans of drained cannellini beans. Turn off Saute mode.
  • Securely seal the lid and set the pressure to high following the manufacturer's guidelines. Cook for 5 minutes, then let the pressure build for 10 to 15 minutes.
  • Blend 2 cups of chicken broth with 2 cans of beans in a blender until smooth.
  • Follow the manufacturer's instructions to naturally release pressure for 5 minutes, then quick-release any remaining pressure for about 5 minutes. Once safe, open the lid, and stir in pureed beans, thyme, and truffle salt to the soup, mixing well.
  • Serve the soup in bowls and top with a drizzle of olive oil.

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