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Personal Development for Smart People
Vegan Recipes - Soups
White Bean and Basil SoupBy Didi Emmons
This soup tastes so fresh and looks like the colors in the Italian flag. Remember that the soup is very hot. When my son was little, I used to add an ice cube to help cool it down so he could eat it right away.
When the timer sounds, turn off heat and move pot to a cool spot on the stove. Let the pressure come down naturally for 10 minutes, then release any remaining pressure.
Carefully remove the lid, tilting it away from you. Remove the bay leaves. Using a hand blender, carefully mix the hot soup until it is mostly creamy, with a few whole beans left in for texture.
Return the pot to the burner and set the heat at medium. Add the tomatoes and cook for 5 minutes on top of the stove (uncovered), simmering and stirring occasionally until the tomatoes begin to soften. If using canned tomatoes, no further cooking is necessary. Remove from the heat and stir in the basil and lemon juice or vinegar. Taste and adjust seasonings. Sprinkle with the 'cheese' and additional chopped basil.
Makes 8 one cup servings.
7 minutes high pressure, natural pressure release, 5 minutes stove top
©2008 Jill Nussinow, MS, RD The Veggie QueenTM
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