Description
A comforting and hearty soup made with ham, cannellini beans, and fresh vegetables, all cooked quickly in an Instant Pot.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 16 ounces cubed ham
- 1 tablespoon garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon marjoram
- 1/2 teaspoon oregano
- 1/4 teaspoon red pepper flakes
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 1 1/2 cups carrots, diced
- 2 cups celery, diced
- 1 bell pepper, diced
- 2 cans (15 ounces each) white cannellini beans, drained and rinsed
- 3 bay leaves
- 4 cups vegetable stock
- 2–3 cups water
- Chopped parsley for garnish
- Bacon crumbs
Instructions
- Set the Instant Pot to Saute: Once the pot is hot, add the olive oil and let it heat up.
- Cook the Aromatics: Add the diced onion and let it sizzle for about a minute, stirring to release its natural sweetness.
- Brown the Ham: Toss in the cubed ham and brown it for 2-3 minutes, stirring occasionally.
- Stir in the Vegetables and Spices: Add the carrots, celery, and bell pepper. Then, sprinkle in the garlic, thyme, rosemary, marjoram, oregano, red pepper flakes, salt, and pepper.
- Add the Beans and Broth: Gently fold in the drained cannellini beans. Add the bay leaves, followed by the vegetable stock and water.
- Pressure Cook: Secure the lid, set the valve to Sealed, and select the Manual setting. Set the timer for 5 minutes on High Pressure.
- Quick Release: When the timer beeps, carefully switch the valve to Vent to release steam quickly.
- Final Touch: Remove the lid, discard the bay leaves, and serve garnished with parsley and bacon crumbs.
Notes
Customize with your choice of beans or substitute ham for turkey or vegetarian options. Pair with crusty bread or grains.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 24g
- Cholesterol: 40mg