SMOKY TOMATO WHITE BEAN SOUP

Smoky Tomato White Bean Soup made with dry beans in an instant pot or on the stovetop. Vegan and gluten-free.

1. Prep Time:    25
2. Cook Time:   30
3. Total Time:  55 minutes
4. Yield:    12 cups

5. Ingredients
   • 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 veggi 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

   Garnish: Harissa Oil or olive oil, fresh flat-leaf parsley, bread

   1 lb dry white beans, soaked 8-12 hours ( 2 cups dry, 5 cups soaked)2 tablespoons olive oil

6. Instructions

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

   1. Set Instant Pot to Saute function.
   2. Heat oil and saute onions 5 minutes. Add garlic, stir for 2 minutes.
   3. Add carrots, celery and thyme, give a good stir. Deglaze with wine and scrape up any brown bits.
   4. Add tomatoes, roasted peppers, drained white beans, broth or stock, salt, smoked paprika, cumin, pepper, cayenne and bay leaves. Give a good stir.
   5. Set Instant pot to High Pressure for 12 minutes.
   6. Manually Release after 5 minutes.
   7. Stir in the lemon juice.

   Serve with a drizzle of Harissa Oil, or a drizzle of olive oil, fresh flat-leaf parsley, pepper and bread. This Roasted garlic olive bread is especially nice here.

   Notes

   Optional Harissa oil: whisk 1 tablespoon Harissa paste with 3 tablespoons olive oil in a small bowl.

   Meat-eaters- add a 1/4 cup Spanish-style chorizo ( finely chopped) to add smoky flavor.

   Stovetop Version:

   1. Heat oil over medium-high heat, in a oven, and saute onions 5 minutes. Lower heat to medium, add garlic, stir for 2 minutes or until fragrant.
   2. Add carrots, celery and thyme, give a good stir, cook for 5 minutes. Deglaze with wine and scrape up any brown bits.
   3. Add tomatoes and their juices, roasted peppers, broth or stock, soaked beans, salt, smoked paprika, cumin, cayenne, pepper and bay leaves. Give a good stir.
   4. Bring to a simmer, cover and simmer gently on low or medium-low until the beans are tender roughly 20 -25 minutes (depending on what size beans you use). Uncover and cook off some of the liquid if need be.
   5. Stir in the lemon juice. Taste and adjust seasonings.

   Nutrition

   • Serving Size: 2 cups
   • Calories: 252
   • Sugar: 7 g
   • Sodium: 881.6 mg
   • Fat: 8.8 g
   • Saturated Fat: 1.1 g
   • Carbohydrates: 36.7 g
   • Fiber: 10.3 g
   • Protein: 9.6 g
   • Cholesterol: 0 mg

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