EARTH ANGEL VEGAN’S Garlicky White Bean and Spinach Soup comes together in 10 minutes with the use of the instant pot. This soup is so easy to put together and tastes like you’ve spent a long time on it. It’s perfect on a fall or winter day with a chunk of crusty French bread. The amazing bread we had with our dinner is from Going with the Grain Bakery in Harrisville Pennsylvania. Master baker Lori Sands delivers some amazing vegan and oil free options. Order this country French loaf at http://www.goingwiththegrainbakery.com. Check out their site for pick up locations… I picked mine up in New Wilmington Pennsylvania at The Silk Road fair trade market.
This soup could easily be made on the stove top or slow cooker.
1 medium yellow onion chopped
3 cans white kidney beans
2 tablespoons chopped garlic
1 tablespoon Italian seasoning
1 carton vegetable broth
2 cups chopped fresh spinach
Pinch red pepper flake (optional)
Salt and pepper to taste
Set the instant pot to sauté and add the chopped onions and a splash of the vegetable broth. When it starts to sizzle add the garlic and Italian seasoning. You can add the red pepper flake if you want a little heat. When onion is softened add the rest of the carton of broth and 2 cans of beans that have been rinsed. Put the lid on. Change the setting to manual and set for 3 minutes. Take the other can of beans juice and all and blend in a food processor, blender or hand mash. You will add this to the soup when the lid is removed after cooking time and manual or forced steam release.
Chop a few handfuls of fresh spinach.
When the time is up you can let your soup naturally release pressure or you can quick release. When able open the lid you can add the puréed beans and chopped spinach. The spinach will immediately wilt. Taste for salt and pepper needs and add it accordingly. If making this on the stove top or crock pot add all ingredients except spinach and cook until bubbly hot and the flavors meld. Add the spinach at the end.