Tuscan Bean Soup with Tomatoes and Spinach

This is one of my all-time favorite soup recipes. You can make it on the stovetop, but the pressure cooker will get the job done much faster.

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Tuscan Bean Soup with Tomatoes and Spinach

  • Prep Time: 20 m
  • Cook Time: 20 m
  • Total Time: 40 m
  • Servings:
    8

Ingredients

  • 2 cups dried cannellini beans
  • 4 ounces pancetta or bacon if you can’t find pancetta
  • 1 onion finely diced
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • ½ teaspoon dried rosemary
  • 2 tablespoons tomato paste
  • 3 cups chicken stock
  • 28 ounce canned tomatoes
  • 4 ciabatta rolls or 1 ciabatta baguette
  • olive oil
  • 5 ounces fresh baby spinach cleaned
  • 1 teaspoon salt
  • freshly ground black pepper
  • block of Parmesan cheese

Instructions

  1. Place the beans in the pressure cooker and add water to cover the beans by one inch. Pressure cook on HIGH for 5 minutes. Let the pressure drop NATURALLY and carefully remove the lid. Drain the beans and set aside.
  2. Pre-heat the pressure cooker using the BROWN setting.
  3. Add the pancetta (or bacon) and cook until some of the fat has been rendered out. Add the onion, garlic, thyme, basil and rosemary and cook until the onion starts to soften. Add the tomato paste and stir to blend well. Add the chicken stock, tomatoes, and beans to the pressure cooker and lock the lid in place.
  4. Pressure cooker on HIGH for 15 minutes. While the soup is cooking, pre-heat the broiler and slice the ciabatta in half horizontally (if using a ciabatta baguette, slice into 3-inch pieces and then slice in half horizontally). Brush the cut surfaces of the ciabatta with olive oil and toast the bread under the broiler until nicely browned.
  5. Release the pressure from the pressure cooker manually and stir in the spinach. Season to taste with salt and pepper.
  6. Place one toasted piece of ciabatta in each bowl. Ladle the soup over the top and then shave Parmesan cheese on top with a vegetable peeler.
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