Instant Pot White Bean Soup with Garlic, Mushrooms and Farro
This makes an easy, delicious and super nutritious meal. Throw everything into the post (except the toppings and tomatoes) and cook on high and it’ll be ready in less than 30 minutes.
Servings Prep Time
8 people 20 minutes
Cook Time
22 minutes
Servings Prep Time
8 people 20 minutes
Cook Time
22 minutes
Mushroom Bean Soup
Instant Pot White Bean Soup with Garlic, Mushrooms and Farro
This makes an easy, delicious and super nutritious meal. Throw everything into the post (except the toppings and tomatoes) and cook on high and it’ll be ready in less than 30 minutes.
Servings Prep Time
8 people 20 minutes
Cook Time
22 minutes
Servings Prep Time
8 people 20 minutes
Cook Time
22 minutes
Mushroom Bean Soup
Ingredients
  • 1 1/2 cups dry cannellini beans rinsed and picked over for small stones or debris
  • 1 cup farro
  • ½ large onion chopped
  • 2 8 oz containers mushrooms sliced
  • 8 cloves garlic finely chopped
  • 1/2 jalapeño pepper seeds removed and finely chopped
  • 2 Tbl thai red curry paste or more to your liking. This isn’t very hot.
  • 1 shallot finely chopped
  • 1 Tbl Braggs Liquid Aminos (optional)
  • 10 cups homemade vegetable broth or low-salt store-bought to the fill line on a 6 quart Instant Pot (10 cups)
  • 1 14.5 oz can diced tomatoes
  • Salt and Pepper to taste
  • Garnish
  • cilantro chopped
  • scallions chopped
  • dollop unsweetened plain yogurt optional
Instructions
  1. Add all of the ingredients except the tomatoes, cilantro, and scallions in the Instant Pot
  2. On “manual,” setting and high pressure, cook for 22 minutes. If the beans are soft enough, turn on the Instant Pot again for another 5-7 minutes.
  3. Quick release the press pressure and let sit for another 10-15 minutes on “Keep Warm” setting.
  4. Stir in the diced tomatoes. Add salt and pepper to taste.
  5. Serve topped with lots of cilantro and scallions. Add a dollop of yogurt if it suits your fancy.

This recipe was printed from plantbasedcooking.com