Description
Just because the temperatures are dropping doesn’t mean an outdoor adventure is out of the question. Make a big batch of this warm bean soup, pack it up in a thermos and head out with a blanket and a bottle of wine for a walk in the woods or a stroll in the park.
Ingredients
Scale
- 1–2 tablespoon olive oil
- 1 large onion (diced)
- 1 celery stock (chopped)
- 4–6 garlic cloves (rough chopped ( or sub 1 ½ tablespoons granulated garlic))
- 1–2 tablespoons fresh rosemary (chopped (or 1 tablespoon dried) or try fresh sage or thyme, or a combo (or even Herbs de Provence))
- 1 bay leaf (optional)
- 1 cup dried beans (white, cannellini beans, pinto, kidney, heirloom beans)
- 1 pound boneless (skinless chicken breast ( leave whole))
- 4 cups flavorful chicken stock (sometimes I’ll add an additional bouillon cube)
- 1 ½ teaspoons salt
- crack pepper to taste
- squeeze of lemon
- Additional garnishes- fresh Italian parsley (avocado, sour cream, chili flakes,)
Instructions
- Turn the Instant Pot on, to the saute function and add the oil, onion, celery, and fresh garlic, and sauté 5 minutes until fragrant and tender. Add the remaining ingredients (except the lemon) – herbs, bay, beans, chicken breast (leave whole), chicken stock or broth, salt and pepper. Give a good stir and set pressure cooker to 30 minutes on high pressure. If using particularly large beans like lima, corona, or fava, increase time by 10-15 minutes.
- Let the pressure release (either naturally, or let it out manually) and pull the chicken meat apart using two forks, shredding. Give a good stir, taste, adjusting salt and pepper and add a squeeze of lemon.
- Serve with fresh chopped Italian parsley, and for added richness sour cream or avocado.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main