Tuscan White Bean and Squash Soup

This is a hearty winter soup that can easily be made in an instant pot – or on the stove top. Serve it with parmesan cheese and chopped fresh flat-leaf parsley on top. Garlic bread or crusty bread will complete this meal perfectly.

Thinly slice 2 small red onions and 2 carrots (or use a mandolin) and mince 2 cloves of garlic.
Set the instant pot to saute and add oil. When the oil is heated, add the onions, garlic and carrots, 1/4 teaspoon of salt and pepper and saute for about 5 minutes. Add in about 2 cups of diced butternut squash and cook for another 5 minutes. Add 1 teaspoon each of thyme, rosemary and marjoram. Add 1 can of white kidney beans OR soak 2 cups of dry white kidney beans overnight and add about 2 cups of beans to the pot, 1 28 ounce can of diced tomatoes. Add 5 cups of chicken broth and 1/2 cup of red wine.

You can always add a handful of fresh spinach before serving.

Set the pot for 30 minutes pressure cooking. Release the steam and serve.

Written by Pam