Ingredients
-
3 15
-
4
-
1
-
1
-
1
-
2
-
4
-
2
-
1
-
3
-
-
-
-
-
Directions
Bacon makes everything better (in my opinion), especially in this Navy Bean Soup. I love soups with beans such as this 16 Bean Soup, and this Pasta Fagiole. I made this in my Instant Pot (affil link), which is a slow cooker, electric pressure cooker, rice cooker, steamer, yogurt maker in one, but Ive also included slow cooker and stove top directions as well.,
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Steps
|
1
Done
|
Press Saute Button Then Cook the Bacon Until Crisp Set Aside on Paper Towels |
|
2
Done
|
Add the Onion, Carrots and Celery to the Pot and Cook Until Soft, About 5 Minutes. Stir in the Tomato Paste Then Add the Pureed Beans, Beans, Broth, Rosemary and Bay Leaves. |
|
3
Done
|
Cook on High Pressure 15 Minutes. Let the Pressure Release, Remove Rosemary and Bay Leaves. Place 2 Cups of the Soup in the Blender and Puree to Thicken, Then Add Back to the Soup Along With the Spinach and Stir Until Wilted. to Serve, Ladle Into 6 Bowls and Top With Bacon. |
|
4
Done
|
in a Blender, Blend 1 Can of Beans With 1 Cup of Water. |
|
5
Done
|
Saute the Bacon in a Large Pot Until Crisp. Set Aside on Paper Towels. |
|
6
Done
|
Add the Onion, Carrots and Celery to the Pot and Cook Until Soft, About 5 Minutes. Stir in the Tomato Paste Then Add the Pureed Beans, Beans, Broth, Rosemary and Bay Leaves. |
|
7
Done
|
Bring to a Boil, Cover and Cook on Low Until the Beans and Vegetables Are Soft, About 25 Minutes. Place 2 Cups of the Soup in the Blender and Puree to Thicken, Then Add Back to the Soup Along With the Spinach and Stir Until Wilted. to Serve, Ladle Into 6 Bowls and Top With Bacon. |
