Instant Pot Tuscan White Bean Soup with Sausage and Farro
Servings: 6
Equipment
- Instant Pot (Pressure Cooker)
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 carrots sliced into ¼” discs
- 1 rib of celery w/leaves, finely chopped
- 4 cloves garlic, minced
- salt and pepper, to taste
- 1 lb spicy Italian sausage, (casings removed, if using links)
- ¼ teaspoon red pepper flakes
- 1 teaspoon dry oregano
- 1 teaspoon dry basil
- ¼ teaspoon dry thyme
- ¼ teaspoon dry rosemary
- ¾ cup quick cooking farro
- 2 bay leaves
- 32 oz beef stock or beef broth
- 1 cup water
- 1 teaspoon red wine vinegar
- 1 parmesan rind*
- 2 15.5 oz cans Cannellini beans, drained
- fresh grated parmesan, for serving
Instructions
- Set Instant Pot to sauté function, and add olive oil, onion, carrots, celery, garlic and salt and pepper to taste. Sauté until softened slightly, about 5 minutes. Add sausage and cook, breaking apart with a wooden spoon or spatula until well browned, 4-5 minutes. 2. Once sausage is cooked through, add the spices (thyme, red pepper flakes, rosemary, oregano, basil) and garlic, and cook until just fragrant, 30 seconds. Stir in the beef stock, water, parmesan rind (if using), bay leaves, farro and drained beans. 3. Turn off saute, cover with lid, and set Instant Pot to high pressure for 20 minutes. 4. After 20 minutes, allow Instant Pot to natural release for 20 minutes, then vent to release any remaining steam. 5. Remove parmesan rind and bay leaves. 6. Stir in 1 teaspoon red wine vinegar and serve hot, with crusty bread and parmesan cheese. *Notes/Substitutions:If you don't have a parmesan rind handy, you could omit it, and just stir in some fresh grated parmesan cheese when serving.If you like your farro with a bit more texture, cook it separately, and add it to the soup before serving.