Butternut Chard White Bean Soup Pressure Cooker

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This amazing soup wins my personal chef clients over every time!! Nutritious, and loaded with fiber, this is great winter food!

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Steps

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In 1t.

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Olive oil , saute onion , celery and carrot until softened try not to let brown.

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Add in.

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White beans , rosemary sprig , thyme sprig , chicken stock and pepper.

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Bring pressure to 15lbs and cook for 35 minutes.

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Beans should be almost soft but still have a small bite to them.

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Using the quick-release , cold water method , open lid , add in butternut squash , garlic , fresh rosemary minced , garlic and salt & pepper to taste.

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Place lid back on and pressure cook for 10 more minutes with a natural release method.

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Stir in chard greens just before serving and use remaining chicken stock to thin soup if too thick.

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Test to make sure beans are completely soft.

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Pull out stems of rosemary and thyme.

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Add salt to correct seasonings.

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Serve with a dollop of sour cream and croutons.

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Ingredients

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olive oil, onion, carrots, celery, fresh rosemary, fresh thyme, dried white beans, chicken stock, pepper, butternut squash, garlic cloves, salt & pepper, swiss chard leaves, soup, sour cream, crouton