White Bean, Basil, And Tomato Soup
Source of Recipe
www
Serving Size : 10
2 cups dried great northern beans (about 1 pound)
cooking spray
1 cup chopped onion
6 garlic cloves, chopped
1 cup diced peeled baking potato
2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
3 (16-ounce) cans vegetarian chicken-flavored broth
2 bay leaves
2 cups diced seeded tomato
1/4 cup chopped fresh basil
1 tablespoon lemon juice
3/4 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper
1/4 cup grated fresh parmesan cheese (1 ounce)
Sort and wash beans; set aside. Place a 6-quart pressure cooker
coated with cooking spray over medium heat until hot. Add onion;
saute 2 minutes. Add garlic; saute 1 minute. Add beans, potato,
thyme, broth, and bay leaves. Close lid securely; bring to high
pressure over high heat (about 7 minutes). Adjust heat to medium
or level needed to maintain high pressure; cook 35 minutes. Remove
from heat; place pressure cooker under cold running water. Remove
lid. Discard bay leaves.
Partially mash bean mixture. Stir in tomato and next 4 ingredients
(tomato through red pepper). Cook, uncovered, over medium heat 5
minutes or until thoroughly heated, stirring frequently. Sprinkle
with cheese.
Yield: 10 servings (serving size: 1 cup)
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