Imagine a soul-warming soup that transports you straight to the rustic countryside of Tuscany, without spending hours in the kitchen! This Instant Pot Tuscan White Bean and Lentil Soup is your ticket to a hearty, nutritious meal that's ready in under 45 minutes. Packed with protein-rich beans, tender lentils, and a medley of aromatic vegetables, this recipe is not just a meal—it's a culinary adventure that will make your taste buds dance and your body thank you for its wholesome goodness.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 cup dried white beans
- 1 cup lentils
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Rinse the dried white beans and lentils thoroughly under cold water, removing any small stones or debris. Soak white beans in water for 4-6 hours or overnight if possible to reduce cooking time.
- Turn on the Instant Pot and select the Sauté function. Add a splash of olive oil and heat until shimmering.
- Add chopped onions, carrots, and celery to the pot. Sauté for 3-4 minutes until vegetables begin to soften and become fragrant.
- Incorporate minced garlic and cook for an additional 30-45 seconds, being careful not to burn the garlic.
- Drain the soaked white beans and add them to the Instant Pot along with the lentils, vegetable broth, diced tomatoes, dried basil, salt, and black pepper.
- Close the Instant Pot lid, set the valve to sealing position, and select the Manual/Pressure Cook function. Set the timer for 25 minutes at high pressure.
- Once cooking is complete, allow natural pressure release for 10 minutes, then carefully perform a quick release for any remaining pressure.
- Open the lid and stir the soup. Taste and adjust seasoning with additional salt and pepper if needed.
- For a creamier texture, use an immersion blender to partially blend some of the beans and lentils, leaving some whole for texture.
- Serve hot, optionally garnished with fresh chopped parsley or a drizzle of extra virgin olive oil.
Tips
- Soaking Matters: While not absolutely necessary, soaking white beans for 4-6 hours significantly reduces cooking time and improves digestibility.
- Sauté for Flavor: Don't rush the sautéing of vegetables. This step builds a flavor foundation that elevates the entire dish.
- Pressure Cooking Magic: The Instant Pot transforms tough beans into creamy, tender morsels in a fraction of traditional cooking time.
- Texture Variation: Use an immersion blender to partially blend the soup, creating a luxurious, creamy consistency while maintaining some whole beans for texture.
- Seasoning Secret: Taste and adjust seasonings after cooking. The flavors will have developed during pressure cooking, so final seasoning is key.
- Make-Ahead Friendly: This soup tastes even better the next day, making it perfect for meal prep and batch cooking.
- Garnish Generously: A drizzle of extra virgin olive oil, fresh parsley, or even a sprinkle of grated Parmesan can take this soup to the next level.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 15g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
