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White Bean and Carrot Soup with Turnip Greens

Prep Time:

40 minutes

Ingredients

  • 1 can of white beans (15 oz), drained and rinsed

  • 1 onion, chopped

  • 2 carrots, peeled and diced

  • 2 cloves garlic, minced

  • 4 cups vegetable broth

  • 1 teaspoon olive oil

  • 1 teaspoon dried thyme

  • Salt and pepper to taste

  • 2 cups turnip greens, chopped (stems removed)

  • Fresh parsley for garnish (optional)

Preparation

  1. Turn on the Instant Pot to the "Sauté" setting. Add the olive oil and allow it to heat up.

  2. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent.

  3. Stir in the diced carrots and minced garlic. Sauté for an additional 2-3 minutes until the carrots begin to soften.

  4. Add the drained and rinsed white beans and dried thyme to the Instant Pot. Stir to combine the ingredients.

  5. Pour in the vegetable broth and season with salt and pepper. Give it a good stir.

  6. Close the Instant Pot lid, set the valve to "Sealing," and select the "Soup" or "Manual" setting at high pressure. Set the timer for 5 minutes.

  7. Once the cooking cycle is complete, allow for a natural pressure release for about 10 minutes. Then, carefully do a quick pressure release by turning the valve to "Venting."

  8. Taste and adjust the seasoning if needed.

  9. Add the chopped turnip greens to the hot soup. Stir them in, and the residual heat will wilt and cook the greens.

  10. Serve hot, garnished with fresh parsley if desired.

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