Creamy Italian Cannellini Soup

Follow our step-by-step guide on how to make Creamy Italian Cannellini Soup.

1. Step 1

   Start by setting your multi-functional pressure cooker, like an Instant Pot, to the 'Sauté' function and let it warm up.

2. Step 2

   Once it's heated, add a generous pat of butter to the pot, followed by some savory sausage and chopped fennel.

3. Step 3

   As the sausage cooks, stir it occasionally, breaking it up until it’s beautifully browned, which should take about five minutes.

4. Step 4

   Next, gently pour in one cup of chicken broth, making sure to scrape up any delicious browned bits stuck to the bottom of the pot—these add incredible flavor! Now, it’s time to add two cans of drained cannellini beans.

5. Step 5

   After that, cancel the 'Sauté' mode.

6. Step 6

   Secure the lid on your pressure cooker, lock it in place, and select 'High Pressure,' setting the timer for five minutes.

7. Step 7

   Don’t forget to allow about 10 to 15 minutes for the pressure to build up before the cooking begins.

8. Step 8

   While the soup is bubbling away, take a moment to blend the remaining two cups of chicken broth with the other two cans of beans in a blender.

9. Step 9

   Blend on high until the mixture is silky smooth—this will give your soup a lovely creamy texture.

10. Step 10

    When the timer goes off, let the pressure release naturally for five minutes, then switch to the quick-release method to let out any remaining steam, which should take about five minutes.

11. Step 11

    Carefully unlock and remove the lid, and you’ll be greeted by a wonderful aroma! Stir in the pureed beans, fresh thyme, and a sprinkle of truffle salt until everything is well combined.

12. Step 12

    Now, it’s time to serve! Ladle the warm, comforting soup into bowls and, if you like, finish it off with a drizzle of olive oil for that extra touch of richness.

13. Step 13

    Enjoy every spoonful of this hearty dish that’s sure to warm your soul!.