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Vegan Tuscan White Bean Soup in the Instant Pot
Ingredients
  • 1 pound alubia blanca or other small white beans, dried
  • ½ cup farro (or pearled barley or buckwheat groats, see notes)
  • 6 cups water
  • 1 tablespoon Better Than Bouillon No-Chicken Base or other vegetable bouillon
  • 2 medium onions chopped (about 2 ½ cups)
  • 3 large carrots diced (about 1 ½ cups)
  • 3 ribs celery chopped
  • 5 cloves garlic
  • 16 ounces diced tomatoes (fire-roasted preferred)
  • 2 sprigs rosemary (or 2 teaspoons, lightly crushed)
  • 1 tablespoon thyme leaves
  • 2 teaspoons dried basil
  • ¼ to ½ teaspoon black pepper
  • ¼ to ½ teaspoon red pepper flakes
  • salt to taste
  • 5 cups kale chopped (about 5 ounces without stems)
  • 3 to 4 tablespoons nutritional yeast
  • ¼ teaspoon smoked salt or ½ tsp. smoked paprika
  • lemon zest or lemon juice to serve
  • sliced French bread to serve
  • subheading: Suggested Tools:
  • Instant Pot
Steps
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