- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 large carrots, chopped medium
- 3 stalks celery, chopped
- 1 sprig fresh rosemary
- 4 sprigs fresh thyme
- 16 ounces dried white beans
- 8 cups chicken stock
- Pepper (depend on taste)
- 1 teaspoon fresh rosemary, chopped
- 2 cups butternut squash, diced
- 4 garlic cloves, sliced, salt & pepper
- 4 cups swiss chard leaves, chopped
- 1 -2 cup chicken stock for thinning soup
- 1/2 cup sour cream
- 1 cup crouton
- In 1T. olive oil, saute onion, celery and carrot until softened try not to let brown. Add in white beans, rosemary sprig, thyme sprig, chicken stock and pepper. Bring pressure to 15lbs and cook for 35 minutes. Beans should be almost soft but still have a small bite to them.
- Using the quick-release, cold water method, open lid, add in butternut squash, garlic, fresh rosemary minced, garlic and salt & pepper to taste. Place lid back on and pressure cook for 10 more minutes with a natural release method. Stir in chard greens just before serving and use remaining chicken stock to thin soup if too thick.
- Test to make sure beans are completely soft. Pull out stems of rosemary and thyme. Add salt to correct seasonings. Serve with a dollop of sour cream and croutons.
This post first appeared on World Food Cuisines - The House Of World Food Recipes, please read the originial post: here