Smoky Tomato White Bean Soup

• portions: 12 servings
• temps actif: 25 minutes
• temps total: 55 minutes

Ingrédients

1 lb dry white beans, soaked 8-12 hours ( 2 cups dry) or sub 3 x 14-ounce cans, drained

2 tablespoons olive oil

1 onion, diced

6 garlic cloves, rough chopped

1 1/2 cup carrots, chopped

2 cups celery chopped

1 tablespoon fresh thyme (or 1 teaspoon dried thyme)

1/4 cup white wine (or skip it)

14 ounce can diced tomatoes, with juices (or 1 1/2 cups fresh tomatoes, chopped)

1 cup roasted bell pepper, chopped (from a jar is OK or use a fresh bell pepper)

6 cups veggie broth or chicken stock (or sub water and 2 teaspoons veggie bullion)

2 teaspoon salt

1 teaspoon smoked paprika

1 teaspoon cumin

1/2 teaspoon pepper

1/4 teaspoon cayenne

2 bay leaves

1 teaspoon lemon juice or AC vinegar

1 tablespoon harissa paste

3 tablespoons olive oil

Instructions

Soak the cannellini beans in 3 times the water for 8-12 hours.

Set Instant Pot to Saute function. (See notes for stovetop version)

Heat oil and saute onions 5 minutes. Add garlic, stir for 2 minutes.

Add carrots, celery and thyme, give a good stir. Deglaze with wine and scrape up any brown bits.

Add tomatoes, roasted peppers, drained white beans, broth or stock, salt, smoked paprika, cumin, pepper, cayenne and bay leaves. Give a good stir.

Set the Instant pot to High Pressure for 12 minutes.( If using canned beans, pressure cook 6 minutes.)

Manually Release after 5 minutes.

Stir in the lemon juice.

Nutrition

• Calories: 252
• Lipides Totaux: 8.8 g
• Lipides Saturés: 1.1 g
• Acides Gras Trans: 0 g
• Cholestérol: 0 mg
• Sodium: 881.6 mg
• Glucides Totaux: 36.7 g
• Fibres Diététiques: 10.3 g
• Sucres Totaux: 7 g
• Protéines: 9.6 g