White Bean and Rosemary Soup
This hearty and healthy soup is so simple to make.
Best topped with a splash of lemon juice and a drizzle of extra virgin olive oil.
1 tbsp olive or cooking oil
1 onion, chopped
1 garlic clove, chopped
1 sprig of rosemary leaves, chopped
1 bay leaf
1 x 400g can cannellini beans, drained
600ml vegetable stock (GF)
Salt and pepper (to taste)
Suitable for: Pressure King Pro 6L 20-in-1 Pressure Cooker
Select the FRY function, press START, then add the oil and allow to heat. Add the onion and garlic and stir regularly for ~2 minutes until the onion begins to soften, then add the rosemary and bay leaf and cook for a further minute.
Add the beans and stock, stir to combine and ensure nothing is stuck to the bottom of the pot, then press CANCEL.
Put the lid on and close the pressure valve then select the STEW/SOUP function and adjust the time to 15 minutes, then press START.
When the program has finished press CANCEL. For this recipe we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid.
Leave to cool slightly then liquidise using a hand blender (or transfer to a blender) until as smooth as you like.