Ingredients
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1 tablespoon olive oil
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1 large onion, chopped
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3 large carrots, chopped medium
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3 stalks celery, chopped
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1 sprig fresh rosemary
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4 sprigs fresh thyme
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8 cups chicken stock
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pepper
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1 teaspoon fresh rosemary, chopped
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2 cups butternut squash, diced
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4 garlic cloves, sliced
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salt & pepper
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4 cups swiss chard leaves, chopped
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1 -2 cup chicken stock for thinning soup
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1/2 cup sour cream
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1 cup crouton
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16 ounces dried white beans
Instructions
- In 1T. olive oil, saute onion, celery and carrot until softened try not to let brown. Add in
- white beans, rosemary sprig, thyme sprig, chicken stock and pepper. Bring pressure to 15lbs and cook for 35 minutes. Beans should be almost soft but still have a small bite to them.
- Using the quick-release, cold water method, open lid, add in butternut squash, garlic, fresh rosemary minced, garlic and salt & pepper to taste. Place lid back on and pressure cook for 10 more minutes with a natural release method. Stir in chard greens just before serving and use remaining chicken stock to thin soup if too thick.
- Test to make sure beans are completely soft. Pull out stems of rosemary and thyme. Add salt to correct seasonings. Serve with a dollop of sour cream and croutons.