White Bean Soup is one of those things that I never get tired of. There are so many variations and tweaks that you can make it on a weekly basis all winter and never have exactly the same soup twice. If you make it in a pressure cooker or the Instapot, it’s ready in less than an hour so it’s even weeknight friendly. Here’s my current version, a really hearty one with Kielbasa and farro.
PrintWhite Bean and Sausage Soup in the Instapot
A hearty winter soup with Kielbasa and Farro
Ingredients
3 T olive oil
1 large leek
3 carrots, sliced into large slices
3/4 C white beans
1/2 C farro
2 C chicken stock
2 C water
3 sprigs thyme
1 piece of Parmesan rind
1 lb Kielbasa, sliced into large slices
1/2 C heavy cream
1/3 C chopped parsley
Instructions
Heat the olive oil in the Instapot on the saute setting
Add the leeks, carrots and farro and saute for a few minutes until the leek softens a bit
Add chicken stock, water, white beans, thyme, and Parmesan rind
Cover, and cook on the bean setting (about 30 minutes), let the pressure come down naturally
Add heavy cream and parsley, let heat up for another minute or so on the saute setting
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