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Showing posts from January, 2017

Butternut, Chard & White Bean Soup

INGREDIENTS: 1 tablespoon olive oil1 large onion, chopped3 large carrots, chopped medium3 stalks celery, chopped1 sprig fresh rosemary4 sprigs fresh thyme16 ounces dried white beans8 cups chicken stock Pepper (depend on taste)1 teaspoon fresh rosemary, chopped2 cups butternut squash, diced4 garlic cloves, sliced, salt & pepper4 cups swiss chard leaves, chopped1 -2 cup chicken stock for thinning soup1/2 cup sour cream1 cup crouton

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 a…