5 Ingredient White Bean Soup (well mostly)
This white bean soup has literally 3 core ingredients (white beans, garlic, and olive oil). I add in rosemary and just a splash of coconut milk or cream to finish. In this case, in this case I am adding in the subtext “well mostly” because I added in about 1/3 cup of adzuki beans to complete the 3/4 cup of white beans that I had. Ideally, we want to stick to all white beans.
My White Bean Soup Story
However, this recipe resulted in a soup that I can best describe as magical. The second day that I am working from home, I could get used to this. The refrigerator is strangely empty as I have been cooking meals as we need them. Of course, I find working from home requires a discipline that I am still getting used to. The husband of course is a pro at this.
Simple Homey Cooking Rocks!
After two days of excessive binging. Call it stress eating, LOL! I am back to simple healthy timely cooking. Much like this soup. It cooks itself either on the stove top or in the electric pressure cooker. The important thing is to watch the garlic while it is cooking to ensure a golden and gorgeous toasty flavor. The soup is finished with an additional layer of flavor from olive oil and rosemary. The process of finishing with warm and seasoned oil is common to Indian cooking. It is what we like to call tarka.
We ended up with a large batch of soup perfect for packing in cartons to give away to someone. In these trying times, it is always nice to remember someone who is struggling with their cooking or just getting around. The coconut milk keeps this vegan, and a little lighter than adding heavy cream. However, I have done this with both and both work just fine. A hint of black pepper to finish also is a good idea.
Other simple and soulful recipes include these red lentils with millet and cauliflower and simple potato and Kale soup.
An easy comforting white bean soup, make with just five ingredients. Done in the instant pot with stove top instructions.
Ingredients
- 1/4 cup extra virgin olive olive plus 2 tablespoons
- 1 and 1/2 tablespoons minced fresh garlic (about 4 cloves)
- 1 cup white beans (any kind)
- 1 tablespoon fresh or dried rosemary
- Salt to taste
- 1/4 cup coconut milk
Instructions
- Turn the instant pot to saute mode and add the 1/4 cup olive oil and heat for 2 minutes.
- Add in the garlic and cook for about a minute and turn off the saute mode. Gently continue stirring the garlic will turn golden and fragrant with the residual heat.
- Add the white beans and 1/2 tablespoon of rosemary and salt. Add in 3 cups of water. Set to pressure cook for 12 minutes and allow a natural release. Remove the lid. The beans should be very soft at this time.
- Add in the coconut milk and puree with an immersion blender, add a little more water if needed.
- Heat the remaining oil and add in the rosemary and cook for 30 seconds. Drizzle this over the soup.
- Serve in bowls splashed with the little extra coconut milk if desired.
Notes
Add the the olive oil to a heavy bottomed pot and heat for 2 minutes. Add in the garlic and gently continue stirring the garlic is golden and fragrant. Add the white beans and 1/2 tablespoon of rosemary and salt. Add in 5 cups of water. Cook for 45 minutes stirring ocasionally. Remove the lid. The beans should be very soft at this time. Add in the coconut milk and puree with an immersion blender, add a little more water if needed. Heat the remaining oil and add in the rosemary and cook for 30 seconds. Drizzle this over the soup. Serve in bowls splashed with the little extra coconut milk if desired.
If you like this recipe and want more ideas, do join my Indian Instant Pot and Air Fryer Facebook group .
Of course Instant Indian is here, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
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