Cauliflower Cannellini Bean Soup Recipe

Quick easy vegetarian soup recipe, ultra quick with pressure cooker

Easy pressure cooker bean soup recipe: Quick easy lunch, using up veggies on their last prayer, beans from the freezer, veggie bouillon cube, a bit of tomato sauce. Perfect with grilled cheese sandwiches

This pressure cooker recipe was inspired by The Veggie Queen's new pressure cookbook, available as an ebook.

Total Prep & Cook Time: 25 min

4 Servings

Nutrition Data, 177g Serving: 144 cal, 4 g fat, 1g saturated fat, 34 cal from fat, 22g carb, 195mg sodium, 7g fiber, 4g sugars, 7g protein, low Cholesterol, high in Vit A, C, K, Copper, Manganese. Estimated glycemic load 8

Soup Ingredients:

• 1 1/2 cups cooked cannellini or Navy beans (1 can)
• 4 c water or bean cooking liquid
• 1 bay leaf
• 1 unsalted vegetable bouillon cube
• 1 Tbsp olive oil
• 2 cloves fresh garlic, peeled, stemmed and minced
• 2 cups chopped cauliflower (1 small head)
• 2 stalks celery, trimmed and sliced thin
• 2 small carrots, peeled and sliced thin
• 1 tsp dried basil leaf
• 1/2 tsp dried thyme leaf
• 1/2 cup unsalted crushed tomatoes OR 2 Tbsp tomato paste
• Salt and fresh ground pepper to taste
• 2 Tbsp minced fresh parsley or basil leaves

Soup Directions:

1. If using canned beans, drain and rinse
2. Heat the beans with water or bean broth, veggie bouillon cube, and bay leaf
3. Heat the oil on low in a heavy bottomed soup pan or pressure cooker
4. Prep the veggies
5. Stir fry the garlic in oil for 2 minutes
6. Add the veggies, and stir fry 2 minutes on med/high heat
7. Stir in the basil and thyme
8. Pressure Cooker: Add 1 cup hot water, lock cover, bring up to high pressure, reduce heat, set timer for 3 minutes
9. Use quick pressure release, add soup stock and beans to the pot, along with tomato sauce or tomato paste
10. Add 1/4 tsp salt or to taste & fresh ground black pepper to taste, heat for 5 minutes, add minced parsley and serve
11. Stove Top: Add soup stock and beans to the vegetables, bring to a boil, cover and simmer 15 - 20 minutes until the veggies are tender
12. Add the tomato sauce or tomato paste, salt and pepper to taste and continue cooking another 5 minutes
13. Add the minced parsley and serve
14. Crockpot: After stir-frying the veggies, add all ingredients to crockpot, cover, set heat to low, cook for 4 hours
15. Add salt & pepper to taste and minced parsley or basil

Cooking Tips:

I realized when I was making this soup that it could be cooked just as easily in a regular soup pot, even though not quite as quickly. It would take about 15 extra minutes of cooking time. Otherwise the cooking directions are exactly the same. It could also be finished in a crockpot, or you could just throw in all the ingredients, set the crockpot on low, and go away for 6 hours.

I cooked the cannellini beans in the pressure cooker, a week or so earlier, and pulled a carton out of the freezer to make this soup. I thawed them on the stove while prepping the veggies. You could also use canned cannellini beans, navy beans or great northern beans in this soup.

Almost any combo of veggies and beans can go into soup. For this soup, you could use potatoes instead of cauliflower, fresh tomato instead of tomato sauce, fennel instead of celery, add a sauteed onion, throw in some frozen green beans, or chopped greens.

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