Quick White Bean Soup

By urbcindy

1 C = 162 cal; 3 gm fat; 230 mg sodium; 9 gm fiber

Ingredients

• 1 C dry white beans (great navy, northern or cannellini), covered with water and soaked overnight OR covered and boiled for 2 min and left covered to soak for several hours
• 1 T oil
• 1 large onion chopped
• 3 stalks celery, chopped
• Fresh ground pepper
• 4 C vegetable broth or water
• 1/2 tsp dried sage
• 1 (14 oz) can diced tomatoes
• 1 - 2 C chopped fresh spinach
• Salt to taste
• Parmesian cheese (opt.)
• Basil pesto(opt.)

Preparation

Step 1

- Drain beans; heat oil in pressure cooker and add drained beans, celery, onion and few grinds of fresh pepper; add broth, sage
- Secure lid on cooker; cook 20 min.; remove from heat and let pressure drop naturally
- Open lid and add tomatoes and spinach; simmer until spinach is cooked; add salt and more pepper to taste; garnish with parmesian cheese or dollop of pesto.