Add the beans and vegetable broth and mix well.Once beans are cooked and tender, smash some with a potato masher and stir.
About 30 minutes prior to serving, remove the parmesan rind and the rosemary sprigs, and stir in the cannellini beans.Bring to a simmer and cook for 30 minutes, stirring occasionally.How to make white bean soup.
Add in the spinach and stir until it's wilted.Bring to a simmer and simmer for 15 minutes, until the potatoes are tender.
In a large soup pot, heat the olive oil over medium heat.Add the beans, then add the chicken broth in splashes.In a large dutch oven add the olive oil, carrots, celery, and onion.
Ladle the soup into serving bowls and finish each bowl with a drizzle of olive oil and a pinch of red pepper flakes or aleppo pepper.Allow the pressure to release naturally, which will take about 20 minutes.
Cook on high for 6+ hours.Taste for salt and pepper.Turn the heat to low and stir in the tahini mixture and dill.
Put the lid back on and leave the slow cooker on low.Remove the cover to pull out and discard the bay leaves.
Pour the bean purée, the remaining beans, rosemary, thyme, marjoram, salt, and the broth into the pot.Add the potato, drained and rinsed white beans, vegetable broth, lemon zest, dried tarragon, kosher salt and fresh ground black pepper.Add bacon drippings back to the soup pot along with onions, carrots, and celery.
Perhaps because it vaguely resembles a zuppa toscana (thanks to the onion, sausage, kale and garlic) but lighter and less involved.Add the pureed bean mixture, whole beans, remaining broth, rosemary, thyme, turmeric, salt, pepper, and crushed red pepper.
Give the white bean soup a stir.
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